Butter Roasted Black Cod with BBQ Sweetcorn, Sage and Bacon Recipe - Great British Chefs

Ingredients

• 200g of pancetta, skin removed, or 12 slices of pancetta, 2 mm thick
• 400g of water
• 28g of table salt
• 6 black cod fillets, 120g each, square, skin on, descaled and pin-boned
• 1 dash of oil
• unsalted butter, for roasting the fish
• 250g of sweetcorn, frozen
• 250g of double cream
• 2g of flaky sea salt
• 125g of unsalted butter, plus extra for sautéeing
• 200g of pomace oil
• 100g of sage leaves
• vegetable oil, for deep-frying
• 18 sage leaves, small
• 3 fresh corn on the cob
• butter, for basting