Cod Salad in jerk and allspice

Prep everything first: chop the aromatics, measure the jerk and allspice elements, and pat the cod dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the cod. Roast in the hot oven, turning halfway, until golden at the edges and tender.

Stir in the coconut milk and the rest of the jerk and allspice flavours, letting them cook out for a minute until fragrant.

Add the fennel along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Finish with the chopped thyme and serve while hot.