This is a lovely light, fresh recipe using Isle of Wight sweet and juicy cocktail vine tomatoes which are available now from the tomato stall website, farmers’ markets, farm shop stockists and Southern Cooperative stores.
4 x 200g pieces of thick cod loin or skin-on fillet
3 tbsp olive oil
10 small fresh bay leaves
2 fat garlic cloves, thinly sliced
400g Isle of Wight cocktail tomatoes, halved
1 tbsp sherry vinegar
Sea salt flakes and freshly ground black pepper
Preheat the oven to 220C/fan200C/Gas 7.
Brush the pieces of cod with one tablespoon of olive oil and season. Heat an ovenproof frying pan over a medium-high heat. Brush the base with a little oil, add the pieces of cod, skin-side down if using fillet, and fry for two minutes until lightly golden. Turn the pieces over, transfer the frying pan to the oven and roast for five minutes or until just cooked through.
While the cod is roasting, put the remaining olive oil into another frying pan with the bay leaves and garlic and slowly bring up to a sizzle over a medium heat until the garlic is just beginning to colour. Add the tomatoes, increase the heat slightly and fry, swirling the pan now and then, for four minutes until the tomatoes are just soft, but still holding their shape, and the garlic is lightly golden.
Add the sherry vinegar and allow to bubble for a few seconds, swirling the pan to emulsify it with the oil. Sprinkle with some sea salt flakes and ground black pepper and remove from the heat. Serve drizzled over the fish.