- 1 lemon, thinly sliced
- 4–6 peppercorns
- 1 vanilla pod, seeds removed and pod retained
- 500ml/18fl oz sugar syrup
- 4 tbsp olive oil, plus extra for frying
- 2 x 250g/9oz thick cut cod loin, pin-boned, skin on
- vegetable oil for deep-frying
- 1 free-range egg white
- 100ml/3½fl oz sparkling water
- 50g/1¾oz plain flour
- 50g/1¾oz cornflour
- 400g/14oz Tenderstem broccoli
- 4 sage leaves
- 50g/1¾oz unsalted butter
- 2 handfuls baby spinach
- 150g/5½oz French green beans
- 200g/7oz macadamia nuts, roughly chopped
- handful fresh parsley, roughly chopped
- 2 tbsp roughly chopped fresh chervil
- 1 garlic clove, finely chopped
- 1 unwaxed lemon, finely grated zest and juice
- Place the sliced lemon, peppercorns and vanilla pod in a bowl and pour over the sugar syrup. Steep overnight, then drain.
- Preheat the oven to 220C/200C Fan/Gas 7. Heat an ovenproof frying pan with a dash of olive oil. Once hot, fry the cod flesh-side down until a golden crust forms. Turn the cod over, then bake for 6–8 minutes. Remove the cod from the oven, rest for 3–5 minutes and peel off the skin.
- Preheat the vegetable oil in a deep-fat fryer or frying pan. Beat the egg white and sparkling water together in a shallow bowl. Combine the flours in a second shallow bowl. Coat the broccoli and sage in the egg white mixture, then in the flours, then deep-fry for 3–5 minutes (CAUTION: hot oil can be dangerous. Do not leave unattended). Drain on kitchen paper.
- Meanwhile, melt the butter in another frying pan and sauté the spinach and green beans until just cooked.
- For the relish, mix the nuts, herbs, garlic, oil and lemon zest and juice in a bowl and set aside.
- To serve, divide the green beans between two plates. Top with the cod. Garnish with the broccoli, lemons and sage.