Pan‑roasted cod with gnocchi, samphire, baby gem, and anchovy beurre noisette

Recipe by Ollie Wyatt, head chef at The Alverton in Truro

Serves 2

Vegetable oil

Cod loins 2, 160g each, skinned and seasoned with salt and pepper

Banana shallot 2, peeled and finely diced

Gnocchi 230g

Samphire 120g

Baby gem leaves 2, torn

For the anchovy beurre noisette:

Butter 100g

Anchovies 2‑4, depending on preference

Parsley 4 tsp, chopped

Lemon 1, juice

Salt and white pepper thealverton.co.uk

1 Preheat the oven to 180°C / gas 4. Bring a pan of salted water to the boil.

2 Put an oven‑proof frying pan over a medium heat and add a splash of vegetable oil. Place the cod in the pan skin‑side down and fry for 2 minutes. Transfer to the oven and cook for a further 3 minutes until the fish is opaque. Once the fish is cooked, remove it from the oven and leave to rest in a warm place.

3 While the fish is cooking, put the gnocchi in the pan of boiling water. Once the gnocchi float to the top, take the pan off the heat and drain.

4 Put the frying pan used for the cod back on the heat. Add the shallots and gnocchi and sauté for 1 minute, then add the samphire and baby gem leaves.

5 For the anchovy beurre noisette: put a pan over a medium‑high heat. Add the butter and cook until it's a nutty brown colour, then stir in the anchovies and lemon juice.

6 To serve: divide the gnocchi into two pasta bowls, pour the beurre noisette over the gnocchi and place a piece of cod on top.