Serves 1

1 6-oz fillet black cod

1 chunky Persian cucumber, cut in half lengthwise and then into 1/4 inch half-moons

1 tbsp coarsely chopped sliced pickled chilis

1 tbsp chopped fresh parsley

2 tsp pickled chili brine

1 tbsp olive oil, plus more for searing

Flaky salt and freshly ground black pepper 

1 tbsp torn mint leaves, to garnish

Pat the fillet dry and lightly season with kosher salt.

Combine all ingredients except for the fillet, mint, and flaky salt in a mixing bowl and toss to combine. Taste and adjust seasoning as needed, then set aside.

In a hot heavy bottomed skillet, drizzle extra virgin olive oil and swirl to coat. Sear the fillet on medium-high skin side down for 3 minutes, undisturbed. Turn the fillet skin side up and lower the heat to medium. Baste the fillet with the hot olive oil - adding more as needed - for a minute on repeat, then cook for one minute more. Remove the pan from the heat.

Transfer the salad to a plate, then nestle in the black cod. Spoon the remaining hot olive oil from the pan over top. Sprinkle all with flaky salt and a few grinds of freshly ground pepper. Scatter the torn mint and eat at once.