- 1 tbsp sunflower oil
- 1 red onion, sliced
- 4cm/1½ inch cinnamon stick, snapped in half
- 500g/1lb 2oz kumquats, sliced in half
- 75g/3oz light brown sugar
- 125ml/4½fl; oz sherry vinegar
- 4 x 200g/7oz cod fillet, skin-on
- salt and freshly ground black pepper
- 2 tbsp olive oil
- 2 green peppers, roughly chopped
- 125ml/4½fl; oz water
- 1 punnet micro cress
- 1 punnet fennel tops
- 1 tbsp olive oil
- For the kumquat marmalade, place a heavy-based pan on a moderate heat, and when hot, add the sunflower oil, followed by the red onion. Fry for 2-3 minutes until the onion has softened.
- Add the cinnamon to the pan and continue frying for a further two minutes.
- Tip in the kumquats and cook for 3-4 minutes, until just beginning to soften.
- Add the brown sugar and pour over the vinegar.
- Cover, and simmer for 8-10 minutes, until the kumquats have completely softened and lost their shape.
- Remove the lid and continue boiling for a further 6-8 minutes until the juices have cooked down and the marmalade has thickened.
- Remove the pan from the heat and leave to cool.
- Preheat the oven to 220C/425F/Gas 7.
- Season the cod with salt and black pepper.
- Heat a frying pan until hot then add the olive oil and cod, skin-side down.
- Cook for two minutes then place in the oven for 5-8 minutes until cooked through.
- Meanwhile, to make the green pepper dressing, place the peppers and water into a food processor and blend to a purĂŠe.
- Strain the mixture through a tea towel into a clean pan.
- Place the pan on the heat and bring to a boil.
- Reduce the heat and simmer for five minutes until the mixture has thickened.
- Place the micro cress and fennel tops into a bowl and toss with the olive oil, salt and black pepper, to taste.
- To serve, spoon the kumquat marmalade into the centre of four plates. Place the cod on top and sprinkle the micro cress around the plate. Finish with a drizzle of green pepper dressing.