Andi Oliver served up tasty fresh salted cod fish with curried fennel, cucumber and mint gazpacho on Saturday Kitchen.

Ingredients or the fresh cod : 2 cod fillets (150g each), skin on and pin boned, 100g sea salt, 3 bay leaves, torn, 3 thyme sprigs, 20 curry leaves and 2 lime leaves, torn.

For the curried fennel: 2 tbsp olive oil, 25g unsalted butter, 1 tsp cumin seeds, ½ tsp black mustard seeds, 1 tsp turmeric, 1 fennel, thinly sliced, 1 onion, thinly sliced, 2 garlic cloves, thinly sliced and 100ml chicken stock.

For the cucumber, mint, jalapeño gazpacho: 1 cucumber, chopped, 2 granny smith apples, cored and chopped, 2 fresh jalapeños, chopped, 1 small bunch tarragon, 1 small bunch parsley, 1 small bunch chervil, 1 small bunch mint, 200g gooseberries, 1 lime, peeled, 1 bunch chives, 1 avocado, chopped and 1 bunch spring onions.

To serve: 1 avocado, chopped, ¼ cucumber, finely chopped, 100g gooseberries, thinly sliced, 1 jalapeño, finely chopped, 1 Granny smith apple, cored and chopped, 1 tbsp chives, chopped and 1 lime, juice only.

See more fish recipes in the book titled: Heart-Healthy Fish Recipes available from Amazon now.