Cod Loin with Sage & Celery Crunch

A mid-week simple supper paid a relatively healthy homage to the traditional fish supper.

A good sized cod loin is needed for this, ideally about 200 grams plus per person.  The loin should be evenly shaped if possible with a good thickness so that the cooking time - just under 20 minutes in a hot oven in its foil parcel - provides just enough residual heat to complete the task whilst it's resting on the side for a few minutes.

For two people:

• Four dessert spoons of good extra virgin olive oil
• 12 grams of sage, chopped finely
• Two small sticks of celery, approximately 15 cms in length, chopped finely
• Two generous pinches of sea salt
• One lime, topped and tailed and using the middle for three slices to set on top of the fish and the juice of the top and tail.

On an oven sheet, place a piece of baking foil, dull side facing you and use one dessert spoon of oil over this this.

Mix the sage, celery and salt together with a further spoonful of oil and lime juice and place a third of the mixture on the foil.

Place the loin on top of this and spread the remaining sage mixture as evenly as possible over the top.  Add the lime slices and then create a foil parcel.  Place in the oven for 20 minutes.

Serve with a fresh salad or vegetable of choice.