Method
- Squeeze the juice from the oranges. Grate the lime rind and squeeze the juice from the lime. Add the lime rind and juice to the orange juice.
- Pull the leaves of the fresh tarragon off the stems, chop finely and add to the juice mixture.
- Arrange the fish one layer in a non-metallic dish and pour over the marinade. Over and set aside to marinate in the refrigerator for about 30 minutes.
- Trim the spring onions. Cut the courgettes in half lengthways, then cut each half into pieces about 5cm long.
- Remove the cod from the marinade and pat dry. Stir the soya oil into the remaing marinade. Grill the cod on the barbeque for 15-20 minutes, brushing frequently with the marinade.
- Towards the end of the cooking time, grill the spring onions and courgettes on the barbecue for 3-4 minutes, brushing frequently with the marinade. Serve the cod with the vegetables, garnished with the sage sprigs.
