- Salt the cod, refrigerate for a couple of hours and boil the potatoes on a medium heat.
- Preheat oven onto 200C/400°F/Gas Mark 6.
- Whilst the potatoes are cooking, rinse cod under cold water to wash off the salt, pat dry. Using baking paper as a canvas, drizzle olive oil, lemon juice and generously season with salt and pepper.
- Sprinkle some marjoram/oregano on top before placing the cod onto the paper and folding and twisting it into a parcel. Cook for 12 mins, remove, flake the flesh and allow to cool.
- Remove the skin from the cooked potatoes and mash with a fork. Add chopped red onion, chives and spring onion. Mix with a generous seasoning of black pepper and a small pinch of salt as the fish will already be salty. Next, combine the potato and fish with a beaten egg.
- To shape the bolinhos, you can either use your hands to roll them or spoons to make quenelles. If you’re using your hands, it helps to put olive oil on them to avoid the mixture sticking. They should be a bit bigger than a large egg.
- Place them on fresh grease proof paper and chill in the fridge for 15 mins.
- To make the yogurt simply pour boiling water over the sorrel and finely chop. Add to the yogurt with generous pinches of salt and pepper and the lemon wedge. Whip togeteher and put in the fridge.
- Shallow fry until the outsides are brown and crispy. Remove from the pan and serve with the yogurt.
This recipe is courtesy of George Clark, Marine Stewardship Council.
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Enjoy this Olympic inspired meal, high in protein and Omega-3 oils
350g (12oz) fresh MSC certified cod fillet 450g (1lb) waxy potatoes, left whole 1 free range egg 1 bunch of fresh herbs (traditionally parsley but you can use chives and marjoram/oregano) ¼ of a red onion 1 spring onion Half a lemon 100g (3½)strained yogurt 3 large sorrel leaves 1 lemon wedge
Time: 40 mins Serves: 2 Nutrition: N/A