I first had a blue cheese and apple salad in a tapas bar in Barcelona and loved it. I have done a few variations on the theme in the book. Goes so well with this coconut cod to make a light summer dish.
- Heat one tablespoon of oil in a frying pan and fry the bacon until it is crisp. Cut into small pieces and mix together with the rest of the salad ingredients. Mix together the dressing ingredients, season and add to the salad just before serving.
- Put the beaten egg into a bowl and dip the cod steaks in it. Put the coconut on a plate and roll the cod steaks in it until the are evenly coated.
- Heat up the frying pan and fry the cod on a medium heat for 2-3 minutes each side, depending on the thickness of the fish. The coconut should be nicely browned and the fish cooked through.
- Serve with the salad.