Chop and finely dice red pepper and half a chili and fry in olive oil on a medium low heat until softened.
Add chopped tomatoes (a can or packet is perfectly fine), black and green olives, capers and season with salt and pepper.
While the sauce is cooking through place seasoned and oiled cod onto a tray with a couple of slices of lemon on top into an oven to roast.
When the cod is roasted serve on top of the tomato and olive sauce with a sprikling of chopped parsley.
Place a a pan of salted water on the heat and when boiling add the linguine.
While the linguine is cooking add a finely chopped shallot, chopped garlic and a little sliced chilli to a pan and soften in olive oil.
When the shallot is translucent add the crab meat and the thyme - removed from the stalks and finely chopped.
At this point you can spoon in a little of the cooking water from the pasta and add a grind of pepper and some additional olive oil to create a sauce.
Drain the cooked linguine and mix into the crab sauce, plate and grate over parmesan and serve.
To make the sauce gribiche place a couple of eggs into a pan of water and bring to a rolling boil then turn off the heat and place a lid on the pan.
Leave for 8-12 mins depending on the size of the eggs, then place into cold water to stop the cooking process.
Peel the eggs halve and scoop out the yolks into a bowl, reserving the whites.
Add a dollop of dijon mustard to the yolks and whisk constantly while trickling in veg oil to form a mayonaise.
Finely chop the egg whites along with capers and some cornichons and mix into the mayonaise (you can also add some cream at this point if you wish to).
Finely chop a small bunch of chives, and chervil with a sprig of tarragon leaves and mix into the sauce with a drizzle of good vinegar such as sherry or white wine.
Griddle or barbecue the romaine lettuce leaves constantly turning and moving around until you get a combination of charred edges, cooked / wilted and al dente / raw on each leaf - plate and serve with sauce gribiche on top.
This sauce also works very well with other types of cooked lettuce and other spring veg such as asparagus.
