Cod on tumbet with butifarra crumbs

Serves 6 Starters and mains

Cod And Black Pudding 5754 Comp



  • 6 x 180g thick pieces of cod fillet, skin on
  • 1-2tbsp extra virgin olive oil
  • 20g butter
  • 230g butifarra (Spanish sausage) or black pudding, sliced into 1cm-wide pieces
  • 6 sprigs marjoram, leaves picked

For the tumbets

  • 1 red pepper, halved and deseeded
  • 2tbsp extra virgin olive oil
  • 2 garlic cloves, finely grated
  • 300g tomatoes, skinned, deseeded and chopped
  • 300g green courgette
  • 300g yellow courgette
  • 6 small knobs butter


Sprinkle the fish on the flesh side with some sea salt flakes and put aside while making the tumbets.

Grill the pepper for around 5 minutes until the skins are blistered black. Place in a bowl and cover with cling film.

Over a medium heat, add the oil to a saucepan, then add the garlic. When it fizzes, break it up and immediately add the tomatoes so the garlic doesn’t burn. Season with black pepper and cook for around 10 minutes on a medium heat until soft and thickened.

Slice the courgettes using a mandolin or a sharp knife then blanch for 1 minute in boiling salted water. Drain and refresh in cold water. Drain again and lay the slices on a plate or tray lined with kitchen paper.

Preheat the oven to 220C/ 425F/Gas 7. Skin the cold pepper and thinly slice, then roughly chop the slices. Arrange the loose- bottomed tins or rings on a baking tray. Make a layer of overlapping and alternating green and yellow courgette slices and season lightly with freshly ground black pepper and some sea salt flakes. Add some of the chopped pepper and a little tomato sauce. Repeat the layering once more, finishing with overlapping layers of courgette. Dot the tops with knobs of butter and bake for 15-18 minutes.

Pat the fish dry and spoon over a little of the oil. Heat a nonstick frying pan and cook the fish skin- side down for 3 minutes, or until the skin is golden. Turn the fish over and transfer the pan (wrap the handle in thick foil if it isn’t ovenproof) to the hot oven and cook for a further 5 minutes or so, depending on the thickness.

While the tumbets and fish are cooking, heat a frying pan, add a little oil and fry the butifarra until it is crispy and crumbles easily when broken up with a fork. Set aside and keep warm.

To serve, sit the tumbets on warmed plates and place a piece of fish on top, scatter over the butifarra crumbs and sprinkle with the marjoram.

Food styling and recipes: Linda Tubby. Photography and prop styling: Angela Dukes.
Cod And Black Pudding 5754 Comp
Food styling and recipes: Linda Tubby. Photography and prop styling: Angela Dukes.


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