Ingredients

Makes 4 servings

Mushrooms:

• 16 ounces mixed mushrooms

• 10 sprigs Italian parsley

• 1 teaspoon smoked sea salt

• 6 spring onions

• 3 tablespoons canola oil

Black Cod:

• 4 (6-ounce) black cod fillets, skin on

• 2 Tablespoons canola oil

• 1 lemon

• ½ cup white wine

• Pepper and salt

• Procedure

• To make mushrooms:

1. Clean and wash the spring onions and using a chef’s knife slice them as thin as possible. Set aside.

2. Remove the parsley leaves from the steam and mince roughly. Set aside.

3. Clean the mushrooms and cut them into ¼-inch thick slices. Put them in a bowl and toss them with three tablespoons canola oil.

4. Preheat the grill on medium heat. Once hot, place the mushrooms on the grill.

5. Grill both sides for around 1½ minutes or until you see grill marks.

6. When grilled, put the mushrooms in a bowl. Add the minced parsley and sliced spring onion. Flavor with pepper and sea salt.

• To make black cod:

1. Brush the cod with canola oil and season with pepper and salt. Preheat the  grill on medium heat. Once hot, place the cod skin-down on the grill in the opposite direction of the ridges.

2. The cod might stick in the beginning but will release after a while. Now turn sideways. After two minutes, add white wine and place the lid on the  grill.  grill until cooked.

3. Using the finest zester finish with some lemon zest.

• To serve:

1. Plate the cod and top with the mushroom and spring onion mixture. Finish by drizzling a nice extra-virgin olive oil over the fish and mushrooms.