Ingreadient :

• 3 x 150g cod portions
• 25ml olive oil
• 25g butter, diced
• Salt and pepper
• 100g St George mushrooms
• 50ml white wine
• 25ml white wine vinegar
• 1 shallot diced
• 150g butter
• 1 lemon, juiced
• Few sprigs of sea arrowglass, chopped
• Knob of butter
• Selection of sea herbs (e.g. samphire)

Direction :

1. Heat the BBQ until it’s hot and the coals are white.
2. Drizzle the fish in oil, season, dot with butter, and pop onto a tray. Cook in the pizza oven for 8 minutes, and add the mushrooms half way through.
3. To make the sauce, put the wine vinegar and shallot into a pan and bring to the boil. Then, reduce by half, whisk in the butter and finish with lemon juice and sea arrowglass.
4. Sweat the vegetable in butter until just soft.
5. To serve, pop the fish onto a platter, spoon over the sauce and vegetables.