Serves 2 2 portions of cod fillets 45ml oil 15ml Thai fish sauce 3 lime leaves, shredded 175g beetroot, quartered 3 cardamon pods, crushed 175g squid ink(black) pasta such as tagliolini 15ml balsamic vinegar 1/4 cucumber, deseeded and finely shredded Mix together 15ml oil,8ml fish sauce and lime leaves. Season with black pepper and pour over the fish in a non-metallic dish. Cover and leave to marinate in fridge for about 2 hours. Preheat oven to 190C, 375F or Gas 5. Put the beetroot, 15ml oil and the cardamon pods into a bowl and season. Put in a roasting tray and bake for 10 - 25 minutes. Meanwhile, cook the pasta according to instructions. Put the cod, skin side up, onto a grill tray. Cook under a very hot grill, until the cod is just cooked and the skin is golden and crispy. In a smaal pan, heat together the remaining oil, the vinegar and the fish sauce. Season with pepper and keep dressing warm. Drain the pasta, toss with the shredded cucumber, season and drizzle over a little ...