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free cod recipe,recipes,free recipes,fish recipes,recipe,free,recipes,free fish recipes,
free cod recipe,recipes,free recipes,fish recipes,recipe,free,recipes,free fish recipes,
free cod recipe,recipes,free recipes,fish recipes,recipe,free,recipes,free fish recipes,
PAN FRIED COD WITH HERB CRUST
Preparation time: 30 mins
Cooking time: 20 mins
Serves 4
4 cod steaks with skin.
The Crust
1 clove garlic
3 small handfuls of parsley
1 bunch of basil
2 anchovies
25g pine nuts
olive oil
handful breadcrumbs
juice 1/2 lemon
salt & pepper to taste
Vegetables
4 halves tomatoes
1 fennel
1 red onion
2 leeks
1 aubergine
1 part balsamic vinegar 3 parts olive oil
For the herb crust:
1. Add in a blender 1 clove garlic, 3 handfuls parsley, bunch of basil, 2 anchovies, blend.
2. Then add the pine nuts, (which have been fried until brown in olive oil) a handful of breadcrumbs and blend again.
3. Finally add enough olive oil to bind all the ingredients, and then add some salt and pepper to taste and the juice of half a lemon. Blend together.
Lay the cod steak on an oiled baking tray and spread the herb crust evenly over the top
of the steaks. Add to the tray, 4 halved tomatoes and top with chopped anchovy fillets. Put in a medium heated oven for 12 minutes. Finish off under the grill until the herb topping has gone crispy.
For the vegetables:
1. Slice the fennel, red onions, leeks, aubergine in some boiling water and boil the vegetables for 5 minutes.
2. Take the vegetables off the heat and pour out the water and pour the vegetables into a dish and add some olive oil and then leave.
3. Place the vegetables on a hot grill or griddle pan and grill; turn each side for 3 to 4 minutes.
Take them off the grill and place in a bowl with 1 part balsamic vinegar, 3 parts olive oil.
To serve: Place the cod on the plate and serve with one of the roasted tomatoes
with anchovies.
Add some roughly chopped basil leaves to the vegetables and mix and serve with fish.
Preparation time: 30 mins
Cooking time: 20 mins
Serves 4
4 cod steaks with skin.
The Crust
1 clove garlic
3 small handfuls of parsley
1 bunch of basil
2 anchovies
25g pine nuts
olive oil
handful breadcrumbs
juice 1/2 lemon
salt & pepper to taste
Vegetables
4 halves tomatoes
1 fennel
1 red onion
2 leeks
1 aubergine
1 part balsamic vinegar 3 parts olive oil
For the herb crust:
1. Add in a blender 1 clove garlic, 3 handfuls parsley, bunch of basil, 2 anchovies, blend.
2. Then add the pine nuts, (which have been fried until brown in olive oil) a handful of breadcrumbs and blend again.
3. Finally add enough olive oil to bind all the ingredients, and then add some salt and pepper to taste and the juice of half a lemon. Blend together.
Lay the cod steak on an oiled baking tray and spread the herb crust evenly over the top
of the steaks. Add to the tray, 4 halved tomatoes and top with chopped anchovy fillets. Put in a medium heated oven for 12 minutes. Finish off under the grill until the herb topping has gone crispy.
For the vegetables:
1. Slice the fennel, red onions, leeks, aubergine in some boiling water and boil the vegetables for 5 minutes.
2. Take the vegetables off the heat and pour out the water and pour the vegetables into a dish and add some olive oil and then leave.
3. Place the vegetables on a hot grill or griddle pan and grill; turn each side for 3 to 4 minutes.
Take them off the grill and place in a bowl with 1 part balsamic vinegar, 3 parts olive oil.
To serve: Place the cod on the plate and serve with one of the roasted tomatoes
with anchovies.
Add some roughly chopped basil leaves to the vegetables and mix and serve with fish.