José Pizarro's Spanish spring meal – recipes — theguardian.com

Soak 24 hr Prep 5 min Cook 15 min Serves 4 400g sustainably sourced cod fillet 1 litre cold water 100g caster sugar 75g sea salt 1 tsp fennel seeds Pared zest of 1 lemon 3 sprigs fresh thyme Extra-virgin olive oil, to drizzle For the salad 2 lemons 200g radishes 2 sprigs thyme, leaves picked 100g watercress 3 tbsp extra-virgin olive oil The day before, wash the cod under cold water, pat dry with kitchen towel and put in a non-metallic container. Heat the water, add the sugar, salt, fennel and lemon zest, and stir to dissolve the sugar and salt. Turn off the heat and leave to cool completely, then pour over the fish, add the thyme, cover and refrigerate for 24 hours.

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