4 fillets cod
½ large white onion, roughly chopped
1 large poblano pepper
1 jalapeño pepper
½ cup grated cheddar cheese
Himalayan or sea salt, to taste
3-4 garlic cloves, finely chopped
Take the fillets of cod and place on a plate. Squeeze fresh lemon juice making sure all parts are covered and sprinkle salt.
Preheat oven to 375 degrees Fahrenheit (190 Celsius). Line a baking dish with foil. Take tomatillos and cut in half, place flat side down. Place the jalapeño pepper and poblano pepper alongside the tomatillos and drizzle olive oil on top, spreading it with your fingers. Sprinkle a little salt. Place in the oven for about 35-40 minutes until charred, rotating the peppers halfway through.
Meanwhile, in a large pan over medium-low heat, drizzle some more olive oil and once it has heated through, add the cods to sear the fish. If the cod is frozen, it will likely extract a lot of water. Simply remove this as it cooks. Sear on both sides and cook through, about 5-6 minutes per side.
To make the cheddar crisp, take a smaller piece of foil paper and place about 2 tablespoons of cheddar cheese in a round shape. Make 4 of these and place in the oven for 5-6 minutes, watching carefully so that the edges brown but it doesn’t burn. Remove from oven and let cool, not touching it at all!
Once the tomatillos and peppers have roasted, add them to a blender. Add the onion and chopped garlic and a pinch of salt and blend to a nice paste.
To plate, place the poblano sauce on the plate. Add the fish on top. Carefully remove the cheese crisp from the aluminum foil, by peeling the foil off the crisp (rather than the other way around). Place cheese crisp on top. Serve and enjoy!