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Serves 1
Preparation time 5 minutes
Cooking time 5 minutes
Preheat oven to maximum setting.


  • 1 tablespoon extra-virgin olive oil,
  • 1 cod fillet weighing about 200g (7oz),
  • ¼ garlic clove, halved
  • 10 clams,  [If you can’t get clams use cockles or small mussels of uniform size]
  • 1 teaspoon chopped fresh flat-leaf parsley,
  • salt and pepper.

Using a quarter of the oil, brush the cod fillet top and bottom; season lightly with salt and pepper.

Select a heavy frying pan which can go straight from the hob into the oven. Heat the frying pan and when smoking hot lay the cod in the pan, skin side down, until the skin takes on a good colour – but be careful not to burn it. Immediately the skin is golden brown, move the pan into the oven, uncovered, to finish, which will take about 4 minutes.

While the fish is cooking, put a lidded saucepan on a medium heat. Put in the remaining olive oil and stir in the garlic. Leave for 10 seconds, and then add the clams. Put the lid on and shake. Cook briefly until the calms open (about 60 seconds). As soon as they do, remove from the heat; add the chopped parsley and some milled pepper then stir all together. Remove from heat but do not drain.

Put the cod on warmed serving plates, skin side up. Spoon the clams around each and dress with the parsley and oil mixture from the saucepan. Discard the garlic.