Thinly slice the spring onions and add to the pan, along with the cream and parsley. Although it can easily be passed off as a dish for a special occasion - especially with a glass of something sparkling
Place the fish skin side down on the paper and top with the spinach. Most of the recipes on here are firm favourites, meals I have cooked over the years, tried and tested, clean plates often the sign I take that “that worked well”
This cod dish would go well with paprika roast potatoes and any kind of Mediterranean vegetable, but I served it with Nigella Lawson's rapid roastinis (to which I added some dried rosemary), petit pois and green beans, which were very good indeed
Rub the fish with half the salt and cayenne pepper and all of the turmeric. This is a really tasty, quick and easy to make white fish dish based on a vintage Madhur Jaffrey recipe
Notes If you like, you could forget the crispy potato slices and serve this withIceland's sweet potato mash or replace the frozen vegetables and serve this with a big green salad instead
My mother told me that she wants to have fish for lunch and I was sourcing around her kitchen looking for ingridients to cook with… and after findings some fresh tomatoes and some parmesan cheese this is what I came up with
Put the onions cut into round slices in the bottom of a baking dish and, on top, the cod cut into pieces, the potatoes cut into cubes and the bacon cut into slices
So the plan today was to go to Julies Hut, get some wild mussels, a bottle of Sussex ale, park myself with wife and dogs on the beach and BBQ said mussels for lunch
Anyway, I was thinking about the yummy coating for the roasted vegetables, and considering what I was going to do with some chunky cod loins, and I put one thing together with another, and voila, this gorgeous crusted cod was conceived
Obviously the influence is Persian and the food is delicate with subtle flavours. I always come away with some great new ideas to inject into my own home cooking
12 pinch salt and pepper. 12 slice cod fillets, about 6 ounces each and 1 inch thick. 2 In a small bowl, gently mix the crumbs, tarragon, lemon zest, melted butter, and a little salt and pepper. 3 Spread each fillet with 1/4 teaspoon mustard and season with more salt and pepper. 4 Brush a little oil onto a small baking sheet or shallow baking pan and set the fillets on the oiled spot (or use a nonstick pan). Bake the fish in the hot oven until the topping is golden brown and crisp and the fish is tender all the way through when you poke it with a thin knife or a skewer, 10 to 15 minutes
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