(serves 4)

2lb of fresh true cod fillet

2 large handfuls of fava beans, still in their pods

2 large handfuls of fresh peans, still in their pods

1 handful of fiddleheads - tightly coiled only

1 bunch of asparagus

2 cloves of garlic

2 shallots, finely chopped

2 tablespoons of butter

1 small handful of fresh basil leaves - cut into thin strips (chiffonade)

olive oil

for the tapenade:

1 large handful of nicoise or kalamata olives - pitted

1 small handful of fresh parsley - finely chopped

3 tablespoons of capers - finely chopped

1 tablespoon of dijon mustard

really good olive oil

Set your oven to 350F

Start by taking the beans and peas out of their pods. Fava beans actually have an outer skin to them, which we need to remove, but this is easier after we boil them.

Cut the asparagus stems into 2″ lengths. Peel and thinly slice the garlic.

For the tapenade - Finely chop the olives, either by hand, or using a food processor. Put these in a bowl. Add the capers, parsley and dijon mustard. Stir to combine. Pour in a few tablespoons of the really good olive oil. Check the consistency, we want a bit of a paste, but with an olive-oil backbone to it. Try not to add too much though.

Get a large pot of water to the boil. Prepare and ice bath by putting a bunch of ice in a large bowl, and filling it with water.

Add the fiddleheads and fava beans to the boiling water. Boil for about 2 minutes. Transfer them straight to the ice bath. Let cool in there for a few minutes, remove and drain.

By boiling, and then shocking in an ice bath, we have managed to cook the fiddleheads and favas, but also keep their great bright green colors.

Using a fingernail, pierce through the outer skin of a fava bean, tear it open a bit, and push the bright green bean out. Do this for all the beans.

Get a large non-stick pan over a medium-high heat. Add some olive oil, and let it get hot.

In another large pan, melt 1 tablespoon of butter, and add 1 tablespoon of olive oil. Add the shallots to this pan, and cook gently for 5 minutes, until soft. Add the garlic, and cook for another couple of minutes.

Meanwhile, add the fish, flesh side down, to the first pan. Cook this for about 5 minutes, until that side is lightly seared. Flip the fish over, and put the pan in your oven. If your pans aren’t oven safe, then transfer the fish to a pan that is. Cook in the oven for about 6 to 7 minutes, until the fish is cooked through, and flakes easily with a knife. Cooking time will depend on the thickness of the fish.

Add the asparagus to the shallots/garlic pan. Stir to combine. Cover and let cook for about 5 minutes. Add the peas (not the beans), stir, and cover for another couple of minutes. Add the final tablespoon of butter if things are looking dry. Add the fiddleheads and fava beans to pan, and cook for another couple of minutes.
Put the vegetables in the center of a plate, spoon round the tapenade. Fish on t