Method
1. To make the Gremolata, simply combine the ingredients and stir well.
2. To make the Sauce Vierge, heat the peppercorns in a small heavy-based pan, reduce the heat and add the extra virgin olive oil. Heat for a minute or so and then add the vinegar, add the rest of the ingredients stir and remove from heat. Leave to rest for a minute before using.
3. Cook the new potatoes by simply boiling them in well salted water for 15-20 minutes.
4. While the potatoes are cooking, pan fry the cod in a mixture of olive oil and butter for about 3 to 4 minutes on both sides until just cooked.
5. Drain the potatoes and while they are still warm stir in the Gremolata and mix well.
6. Add the tomatoes to the Sauce Vierge. Heat gently to warm through.
7. To serve, spoon a portion of potatoes onto each plate, top with the cod and spoon the Sauce Vierge over the top and around the edge.