Oat and sesame crusted cod loin with braised leeks and parsley sauce

For the dry fish brine: mix the salt (4 tbsp) and sugar (4 tbsp) together. Put the cod (2 packs) on a lipped tray or container and cover the fish with the salt/sugar mix. Put the fish in the fridge to cure for 15 minutes.

Preheat the oven to 210°C/190°C fan.

For the leeks: trim the green leafy part of the leeks (4) and discard (or use for stock). Slice the white portion in half lengthways.

Heat the butter (50 g) in a large frying pan and braise the leeks for about 2-3 minutes until golden. Transfer to a baking dish. Add the white wine (40 ml), chicken stock (50 ml), thyme (3 sprigs) and season with salt and freshly ground black pepper. Cover with baking paper. Roast for 20 minutes. Remove and add the lemon zest and juice (1).

For the potatoes: put the potatoes (750 g) and stock in a medium saucepan. Boil for about 15 minutes until tender. Drain and return to the pan. Add the chicken stock (150 ml), Beldi preserved lemon (1), butter (50 g) and chives (25 g) and lightly crush with a potato masher. Set aside to reheat while the fish is cooking.

For the parsley sauce, heat two small saucepans. Melt the butter (50 g) in one and add the milk (200 g) and stock (200 g) to the other. Keep the heat on medium for both. Add the flour (50 g) to the butter and whisk for 2 minutes. Add a small ladle of the milk/stock liquid to the flour paste and whisk it quickly to ensure there are no lumps in the mix. Slowly add the remaining liquid until you achieve a smooth thickened sauce, the consistency of pouring cream.

Transfer the sauce to a blender, add the parsley leaves (1 pack) and blitz the two together until you have a smooth, vibrant green sauce. Taste and season with salt (to taste), white pepper (to taste), nutmeg (1 tsp) and lemon juice (1). Pour into a small saucepan to reheat later for the cod. Add the mussels (100 g).

For the fish: Heat your grill. Rinse the cod to remove the salt/sugar mix, pat dry and place one half (white side) into the beaten egg (3) mix.

In shallow dish, mix together the oats (4 tbsp), panko breadcrumbs (4 tbsp), parmesan (2 tbsp), sesame seeds (2 tsp) and chives (25 g). Dip the egg wash side of the cod into the oat breadcrumb mix, place on a baking tray and bake for 8 minutes until golden. Leave to rest for 3-5 minutes.

Serve the fish with the potatoes, leeks and parsley sauce.