Cod cheeks with pasta

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Toast the pine kernels in a dry, shallow pan until golden. A regular shake of the pan will stop them browning unevenly. Bring the vegetable stock to the boil in a deep pan, pour in the fregola and bring back to the boil. Lower the heat and leave to cook for about 15 minutes until tender. Drain and set aside, running a few drops of olive oil through them with a fork to stop the little beads sticking together.

Step 2

Cut both ends from one of the lemons, place the fruit on its end, then slice downwards to remove the peel and white pith. Turn the fruit on its side and cut into 4 or 5 round slices, then cut each slice into 8 small pieces. You want tiny nuggets of lemon throughout the fregola. Repeat with one of the oranges.

Step 3

Warm the olive oil in a shallow pan and add the butter. When the butter melts and is starting to fizz with bubbles, lightly season the cod cheeks and lower into the pan. Fry for 3 minutes on each side, turning them with kitchen tongs as necessary, until they are evenly pale gold. Finely grate the reserved orange and set aside, then slice the fruit in half and squeeze it over the cod cheeks. Remove from the heat to a warm dish.

Step 4

Fold the drained fregola through the juices in the pan in which you cooked the fish. Grate the zest from the reserved lemon then fold it through the fregola, together with the reserved orange zest, toasted pine kernels, a little salt and ground pepper, and the chopped parsley.