Method
Finely slice the spring onion, red chilli and garlic at 45* angle.
Finely zest the lime
Weigh your prepped cod cheeks into 100g portions.
Wrap the cod cheek portion in a small section of cling film (100g) and store in an air tight container in the fridge.
In a hot pan add a little olive oil. Add the cod measured in a large white ramekin to the pan and sauté, then add a large white ramekin the chilli, garlic & spring onion, season.
When the fish is cooked, after about 4 minutes having reached a core temp of 75*C, remove from the heat and squeeze over the lime quarter.
Place a black pan on the stove with ½ a lime in to caramelise and the skillet to get hot
Transfer the contents into the hot mini cast iron pans with ½ a caramalised lime to garnish.
Place onto a white plate lined with brown napkin.
