Preheat an oven to 190*
If necessary, skin the fish and discard.
Season with olive oil and a little salt.
Arrange on a lined tray, leaving room between each piece.
Soften the 150g of Butter to room temperature.
Zest the lemon, reserve the juice for later.
Pick the leaves of the parsley and slice.
Peel the garlic and crush or grate.
Blend the butter, zest, parsley, garlic and seasoning with a quarter of the lemon juice.
Add the bread crumbs and combine.
Spread the mix between two sheets of silicon paper and roll out to a thickness of about 3mm.
Refrigerate until firm.
Cut into pieces the same size as the pieces of fish, remove the paper and place on top.
Cut the potatoes into quarters.
Toss with the olive oil, thyme and seasoning and roast until tender.
Wash and drain the spinach leaves.
When the potatoes are cooked, add to the roasting tray and allow to wilt in the residual heat.
Quarter the tomatoes, discard the heart and cut the flesh into 1 cm dice.
Finely slice half of the bunch of chives. Cut the remaining chives into 4 cm batons and keep crisp in cold water.
Wash, scrape and de-beard the mussels.
Soak the cockles in water for 30 minutes to degorge the sand and grit.
Place the crusted cod in the oven to bake for approximately 12-15 minutes.
Th fish should have a firm resilient bounce, the crust should begin to colour.
Heat a large thick based pot to high temperature.
Add the cockles, mussels and wine to the pot and cover quickly with a lid to trap in the steam.
Add the capers and brown shrimp and heat through.
Swirl the pot and check occasionally to ensure that the shellfish have opened.
Add the double cream and bring to the boil.
Dice the remaining butter and drop into the pot, swirling the pot to emulsify the butter rather than melting it.
Lastly, add the tomato concasse, sliced chives and remaining lemon juice.
Push the potato mix into a ring mould in the center of each plate, spoon the shellfish stew around.
Place the cod on top with the crust facing up.
Sprinkle around the chive batons.
«Try adding sundried tomato or chilli paste to the crust for an extra flavour dimension.»