Pickled Cod Cheeks and French Bean Salad.

Though called pickled fish this is more of a long term marinade based on a recipe given to me by a Portuguese chef. You could also use the same recipe for fillets of cod or other firm white fish.

Add enough olive oil to cover all the ingredients in a saucepan and add sliced garlic, thyme, a few bay leaves and some pepper corns. Heat for a few mins and then leave to cool and infuse.
Remove any sinew from the cod cheeks and lightly cook on both side and place in a bowl. Add sliced carrot, celery and spring onion, a few lemon slices and a little lemon juice and  a slpash of good quality white wine vinegar.
Add the infused oil and the thyme, garlic, peppercorns and bay then cover with cling film and place in the fridge for 24 - 48 hours to pickle.
Remove the celery, spring onion and carrot and reserve. Boil a bunch of french beans in slightly salted water drain and leave to cool slightly. While the beans are cooking warm the cod cheeks in an oven proof dish in the oven with all the other ingredients.
Add the celery, carrot and spring onion to the beans with some chopped parsley and use a little more oil if needed and dress with a little lemon juice.
Plate the beans and use them as a bed for the cod cheeks.