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In the second part of out three-part series on Bordeaux, chef Agnar Sverrisson shares his recipe for roasted cod with barley. Sverrisson, originally from Iceland, is Chef Patron at Texture, which he launched in 2007 with his business partner, Xavier Rousset. The Michelin-starred modern European restaurant and Champagne bar offers a nod to Sversson's Icelandic routes, combined with fine British produce and an incredible wine list.

"Cod is a staple ingredient in Iceland and I love cooking with it. I try to create light dishes, full of flavour and often makethis for a fabulous simple supper – minimum effort, maximum taste – but it could also make an impressive dinner party fail safe dish. I like to serve it with Icelandic seaweed, which I used to eat instead of crisps as achild, but it works just as well without."

Roasted Cod with Barley
Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 4

 
 
Ingredients
65g cooked pearl barley
20ml extra virgin olive oil
Ground cinnamon, to taste
1 small handful chopped almonds
Salt, to taste
1 small bunch chives and parsley, chopped
Juice and zest of one lemon
4 cod loins, 100g each

 

Method
1. Heat the barley gently in the oil and then add the cinnamon, nuts and salt.

2. Remove from the heat and add the herbs, lemon juice and zest. Season to taste.

3. Meanwhile, heat a little oil in a pan. Cook the cod on one side for about six minutes until it is caramelised, then place the pan in a hot oven(180°C) for a couple of minutes until the fish is cooked through to your liking

4. Serve the cod atop the barley mix