Rick Stein Grilled Cod on Pommes Sarladaise Recipe | French Odyssey

Ingredients

• 4 x 175-225g pieces of thick, unskinned cod fillet
• 15g melted butter, for brushing
• Salt and freshly ground black pepper
• 1kg floury potatoes such as King Edward’s or Maris Pipers
• 4 heaped tbsp goose or duck fat
• 3 garlic cloves
• 25g flat-leaf parsley leaves, chopped
• 1 tsp truffle oil
• 6 medium-sized vine-ripened tomatoes, thinly sliced
• 1 small red onion, halved and thinly sliced
• 2 tsp nonpareilles capers, drained and rinsed
• 1 tsp red wine vinegar
• 1 pinch of caster sugar
• 4 tsp extra virgin olive oil
• 1 tbsp chopped flat-leaf parsley