Delicate fish with a traditional warm tomato vinaigrette served with braised mustard greens.  

Serves 4

3 (6-8 ounce/170-227g) pieces of cod
Salt and Pepper
1 tablespoon/15ml white wine vinegar
2 tablespoons/30ml olive oil
1 tablespoon/15ml/6g chopped scallion
1 tablespoon/15ml/15g chopped tomato concasaisse
1 1/2 cups/210g cooked mustard greens
Nutmeg

Preheat oven to 375F/190/Gas 5

Season fish with salt and pepper. Place on a baking sheet and bake for 10-12 minutes. Heat oil in a saucepan over medium heat. Add vinegar, salt, pepper, scallions, fish liquid, and tomatoes. Stir to combine and heat through.  Pour over fish.  

Place mustard greens in a large saute pan with a little water. Sprinkle with nutmeg and cover. Cook on medium low heat for 10-12 minutes.