When we have this dish on in the restaurant it certainly… turns heads. It is one of those sharing dishes that look impressive and require you to get stuck in and get your hands dirty. You will be surprised quite how much delicious meat is left on a fish head once it’s been removed from the body. Live cockles represent good value but use live clams if you can’t get hold of them.

Prep time: 20 minutes

Cook time: 20 minutes

2

1. To prepare the cockles, put them in a bowl of cold water and agitate with your hands. Run the tap very slowly over the bowl and continue agitating every so often for about 10 minutes, both to remove sand from their shells and to force them to spit out any from the insides.
2. Preheat the oven to 220C/200C fan/gas mark 7. Place the cod’s head in a roasting tray, rub over a little butter, spoon over some oil and season well. Roast the head for about 20 minutes, basting as it is cooking. 
3. Meanwhile, put the cockles in a pan with the sherry, cover with a lid and cook on a medium heat, shaking the pan every so often until they are all open (discard any that don’t). Add the parsley and any cooking juices from the cod to the pan. Transfer the cod to a serving platter and spoon over the cockles and their juices to serve.