Ingredients:
2 Cod fillets
90g Baby lettuce
140g Cherry tomatoes
1 Bunch of parsley
2 Garlic cloves
30ml White balsamic vinegar
30g Vegetable demi-glace
1 Ciabatta roll
10g Cajun pepper
3 or 6 tbsp Butter
Salt & pepper
Olive oil
Oil

Method:

• Preheat the oven to 450°F. Halve the cherry tomatoes and place in a medium bowl. Toss the tomatoes with a drizzle of olive oil; season with ⅓ of the cajun powder and S&P. Mince the garlic. Finely chop the parsley leaves and stems.
• In a small bowl, heat 1 tbsp butter (double for 4 portions) in the microwave, in 15 second increments, until melted. Add ½ the garlic to the bowl of melted butter; season with S&P to taste.
• Pat the cod dry with a paper towel; season with ½ the remaining cajun powder and S&P. In a medium, oven-safe baking dish, add the demi-glace, ½ the white balsamic vinegar, ¼ cup water and 2 tbsp butter (double the water and butter for 4 portions); season with S&P. Top with the seasoned cod, ⅔ of the tomatoes, the remaining garlic and a drizzle of olive oil.
• Place the cod* and tomatoes in the oven. Cook, spooning the sauce over the cod and tomatoes occasionally, 8 to 10 minutes, until the cod is opaque and cooked through. Switch the oven to broil and cook, 2 to 3 minutes, until browned.
• While the cod and tomatoes bake, halve the ciabatta lengthwise. On a lined sheet pan, place the ciabatta cut-sides up and drizzle with oil; season with the remaining cajun powder and S&P. Place in the oven and toast, 5 to 7 minutes, until golden brown and crunchy. Remove from the oven and transfer to a cutting board. Brush with the garlic butter. Sprinkle with ⅓ of the parsley. Halve the toast crosswise on an angle and set aside.
• While the ciabatta toasts, in a large bowl, combine the remaining vinegar and 3 tbsp olive oil (double for 4 portions); season with S&P to taste. Add the lettuce, remaining tomatoes and ½ the remaining parsley. Toss well.
• Plate your dish- Divide the finished cod, tomatoes, sauce, salad and garlic butter toast between your plates. Garnish the cod with the remaining parsley.