Simple, quick, classic and everybody loves it: baked cod with tartar sauce, served with steamed potatoes or fresh white bread.
First, take the fish out of the fridge and leave to get closer to room temperature.
Start with the tartar sauce: make a mayonnaise from one fresh free range egg yolk per portion. Olive oil is pretty acidic and not ideal; I prefer groundnut (peanut) or grape seed oil but a good vegetable oil will also work.
Finish the mayonnaise with a pinch of salt, two drops of lime juice per yolk and a spoon of wholegrain mustard. Mix and chill.
Meanwhile, hard-boil one fresh free range medium sized egg per person.
Chop a handful of flat leaf parsley, a coupe of spring onions. Drain and chop some capers, peel and chop the hard boiled eggs.
Mix with the mayonnaise and leave in the refrigerator.
Clean the cod but leave the skin on. Cut into portions of 150 to 180 g each. Place on a baking tray using balking parchment, skin side down. Put a half-walnut sized piece of butter or the equivalent amount of chilli oil on each piece of fish.
Put the fish into the preheated oven at 150 C, circulated heat. Give it 12..15 Minutes, more if the pieces are very chunky, more if they are still cold from the fridge, but no more than 20 Minutes.
Add freshly ground black pepper, serve with the tartar sauce, steamed potato or fresh white bread and a glass of a crisp dry white wine.