Tom Aikens served up a tasty caramelized roast cod loin/fillet with orange butter sauce, chives and tarragon on Steph’s Packed Lunch.

The ingredients for the brining are: 1 litre of water with 100g salt, 30g caster sugar, ½ orange, zested and 4 x 150-180g cod fillet.

For cooking the cod: ½ orange, zested, 20ml olive oil and 10g unsalted butter.

For the roasted chicory: 15g unsalted butter, 20g demerara sugar, 2 whole chicory, cut in half, 2g salt, 12 turns of milled pepper and 2 sprigs of rosemary.

For the orange butter sauce: 2 skinned and segmented oranges, keeping the juice, Juice of 1 orange, Squeeze of lemon juice, Pinch salt, 1 tbsp olive oil, 40g unsalted butter, diced, 20ml olive oil, Large pinch of salt, Squeeze of lemon juice and Few leaves of tarragon/chopped chive.

See recipes by Tom in his book titled: Tom Aikens Cooking available from Amazon now.