4 x 200g Aquna Murray Cod fillets
Extra Virgin olive oil, for brushing
Sea salt flakes
2 tablespoons fresh oregano leaves
1 tablespoon thyme leaves, picked
1 teaspoon rosemary leaves, picked
2 tablespoons coriander leaves, coarsely chopped
110g flat parsley, coarsely chopped
400ml extra virgin olive oil
1 tablespoon sweet paprika
1 teaspoon chilli flakes
2 tablespoons garlic, grated
1 bay leaf, crushed
75ml red wine vinegar
110ml Roasted red peppers, finely diced
1 Birds eye chilli
60ml Lemon juice
Salt & black pepper
175ml extra-virgin olive oil
50ml Chardonnay vinegar or white-wine vinegar with a pinch of sugar
3 large ox heart tomatoes (beef tomatoes), sliced
3 ripe white peaches, sliced the same size as the tomatoes
sea salt flakes and cracked black pepper
For the Chimichurri, place the oregano, thyme and rosemary in a mortar and pound lightly. Warm the olive oil in a small saucepan until it is hot enough to touch. Remove from heat and stir in the bruised herbs, plus all the remaining ingredients, including the chilli. Leave the parsley out until the salsa is needed.
TIP: Resist the urge to chop all the herbs as whole leaves quietly perfume the oil, and then explode with flavour when bitten into.
Taste for seasoning. Leave to infuse for an hour at room temperature.
To prepare the Aquna Murray Cod fillets, place the fillets onto a wire rack and place in the refrigerator uncovered for at least an hour prior to cooking.
Prepare a charcoal grill, making sure the grill is hot and the charcoal has cooked down to hot embers. Gentle heat is required for this particular method. Take care not to overload your grill with too much charcoal and make sure the coals are spread evenly across the floor of the grill.
Brush the skin of the Aquna Murray Cod fillets with a little oil and season with salt flakes.
Place directly into a wire rack that is set over the hot grill, skin side down, and top with a fish weight or a saucepan for even heat transfer and colouration on the skin.
Cook over a gentle heat for 10–12 minutes until the skin is evenly coloured and the flesh is translucent and registers 44-45°C (111-113°F) on a probe thermometer. It is important to move the weight around every few minutes to conduct enough indirect heat to ensure the flesh is cooked gently. If the fillet requires further cooking, place over the grill, flesh side down for a further minute.
Remove the rack from the heat and only then turn the fish over to the flesh side to allow the residual heat from the rack to gently finish the cooking. Brush with a little more oil and season further with flake sea salt across the skin.
Use an offset spatula to carefully transfer the fillets to a large serving platter and position over the top of chimichurri.
For the salad, combine the olive oil & vinegar together in a bowl. Season the tomatoes well with salt and pepper and arrange on a serving plate with the peaches. Whisk the dressing to combine, then spoon over the tomatoes and peaches.