Cod Italienne with Callaloo and Cockles

We're culture hopping here but both are bright and vibrant, and go together so well.

Cod Italienne it simply Italian inspired baked cod - tomato sauce, basil, buffalo mozzerella; Callaloo is Jamaican.

Callaloo, traditionally, uses amaranth leaves as the main constituent ingredient. Amaranth is a superb source of vitamins including vitamin A, vitamin K, vitamin B6, vitamin C, riboflavin, and folate, and dietary minerals including calcium, iron, magnesium, phosphorus, potassium, zinc, copper and manganese. Paleo superfood!

Cockles are shellfish which are often served pickled in the UK, and form part of the traditional Welsh breakfast. Often coupled with laver bread, which is boiled seaweed, cockles partner perfectly with Callaloo.

Let's build the dish ...

Make up a tomato sauce in the frying pan by frying off onion and garlic before pouring over a tin of peeled plum or chopped tomatoes. Simmer away until a most of the water has evaporated and you have a thicker sauce.

Make final adjustments to flavour with salt, pepper and chilli.

Lay a couple of cod fillets in an overproof dish. Any firm white fish can be substituted, but there is something so right about wild Atlantic cod.

Pour the tomato sauce over, scatter chopped black olives over and lay slices of buffalo mozzerella on the top, garnishing with whole basil leaves.

Bake in the oven at 180C for 20-30 minutes.

Meanwhile, heat the Callaloo in a frying pan with a little butter and sprinkle some cockles in just to warm through.

Place a few asparagus spears on the top and let them warm through, retaining their crunch.

Serve up with the Callaloo in a ramekin at one side of the plate, the cod as the main feature and a few spears of asparagus over the top.