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Jason Hornbuckle's Grilled Cod

Grilled Cod with tomato and black olive dressing.

One 8oz. cod fillet
4oz. pitted black Oil in the Raw organic olives
two tomatoes, deseeded, skinned and chopped
2oz. shallots, finely chopped
2oz. capers, chopped
one chilli, (medium strength) finely chopped
one teaspoon fresh ginger, finely chopped
a half bunch Basil
a half bunch Coriander
a half bunch Parsley
two tablespoons Thyme leaves, chopped
juice of one lemon
one garlic clove, crushed
a quarter pint of Oil in the Raw organic olive oil
rock salt
pepper
fresh Rocket

Sprinkle the rock salt on the cod fillet. Rub with extra virgin olive oil and grill on a high heat.

Mix all the remaining ingredients together and season.

Once the cod is cooked, place on a plate with a fresh rocket salad and the black olive and tomato dressing

Jason Hornbuckle - Head Chef and Manager of Lewtrenchard Manor, Devon