Monday, 13 January 2014

For the love of Cod

When I arrived home on Friday afternoon Mummy asked, as she normally does, if there was anything I'd been craving for dins over the weekend. Being a poor impoverished student coming home is when I get to eat the food I love and I'm very good at making the most of it!!

This is one of my favourite dishes, adaptable from cosy supper to dinner party and everything in-between. Its so so simple but oh so delicious and I guarantee that if you try it you'll love it! Herby cod is adapted from a recipe from Jamie's 30 minute meals and most of the ingredients are things that are likely to be in the cupboard anyway. We served it with tabouleh and some broccoli. Fresh, green and healthy. 

So, here goes…

For the fish:

Ingredients (serves 2, 2 cod fillets or one large piece of cod loin)

1 tsp fennel seeds
2 cod fillets / 1 large piece of cod loin
Some good olive oil - we used flavoured garlic and rosemary oil
200g chunk of white crusty bread (we cheated with Waitrose bread crumbs as we had some in the larder!)
2 gloves of garlic
1/3 of a tin of anchovy fillets in oil
1/2 a jar of sun dried tomatoes
A handful of fresh basil
1/2 a fresh chilli
1/2 a lemon
Splash of balsamic vinegar
Some fresh rosemary or thyme if you have it!

Begin by drizzling some oil, fennel seeds and seasoning in a baking tray. Place the fish skin side down and drizzling a little more oil and seasoning on the top. Place in a preheated oven at about 180 degrees while you prepare the crust.

Pop the sun dried tomatoes, anchovies, along with a little bit of their oil, half a chilli, handful of basil, glug of balsamic and the juice and rind of half a lemon in a food processor. Season well and whizz to a paste. 

Pop the paste in a bowl to the side and add the breadcrumbs, glug of oil and whole peeled garlic to the processor and blend once more. Take the fish out of the oven and spoon on a generous layer of the sun dried tomato paste over the top of the fish, press down slightly as you do so to hold. Place the breadcrumbs on top of the paste and put back into the oven to crisp for another 10 minutes or so, dependent upon the thickness of the fish. If you have fresh rosemary or thyme it can be placed on top of the breadcrumbs at this stage for added flavour!

Open a good bottle of white wine and pour two glasses. This stage is crucial!!

While sipping lovely wine, put the tabouleh in a saucepan, cover with water and boil for ten minutes until tender. Pop the broccoli on in a separate pan and chop your ingredients for the tabouleh. We used a whole red onion, a couple of garlic cloves and some tomatoes, along with a good bunch of fresh parsley, all chopped finely. When the tabouleh is cooked, simply mix in the chopped ingredients along with a good glug of extra virgin olive oil, the juice of a lemon and some seasoning.

The combination of chilli on the fish and herby freshness in the grain is perfect and the broccoli is the perfect veggie to serve along side. 

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