Miso Glazed Black Cod with sesame spinach rolls and soy-lime vinaigrette
This is a delicious recipe for Bacalao, also known as Cod fish. The Bacalao is bought in the form of salt-dried fillets and therefore must be soaked in water for a couple of days before cooking. Mexicans eat this dish on special occasions such as X-mas and New Years' Eve.
Seared or grilled tuna steaks pair nicely with a dry red such as Cote Du Rhone or an Australian Shiraz. Their lush fruit and dry finish enhance the rich taste of the fish while providing a bright acidic balance to the classic French vinaigrette used as the dressing for the greens.
This is a more traditional version in that it uses potatoes rather than bread crumbs. Recipe by Chris Alderson, head chef at The Millstream, Marden, near Devizes
Atlantic Salmon Baked in Parchment with potato fennel puree and lobster butter