Kay's crusty cod with tricolour soup

2 servings

Ingredients

Quantity Ingredient
1 Vegetable stock cube
1 Onion; diced
10 New potatoes; peeled, finely
; diced
1 395 gram can Italian cherry tomatoes
2 teaspoons Turmeric
1 small Bunc mixed fresh basil and parsley
1 tablespoon Double cream
1 Bulb fennel; outer layers
; removed and finely
; sliced
½ Lemon; juice of
8 Fresh mint leaves; shredded
2 teaspoons Fresh rosemary leaves
A few fresh dill sprigs
3 tablespoons Roughly chopped fresh chervil
6 Fresh sage leaves; shredded
2 tablespoons Olive oil
1 teaspoon Caster sugar
55 grams Breadcrumbs
1 small Bunc fresh mixed dill and chervil
4 Pimentos; sliced
2 tablespoons Olive oil
15 grams Butter
Cod fillet; about 10 oz
Salt and pepper

Directions

FOR THE SOUP

FOR THE SALAD

FOR THE BAKED COD WITH HERB

1 For the Soup: Half fill a medium sized pan with boiling water, add the stock cube, onion and potatoes and simmer for 10-12 minutes, or until vegetables are tender.

2 Blitz with a hand blender to give a chunky consistency and divide the mixture between three mixing bowls.

3 Blend the tomatoes until smooth, and mix into one bowl of soup. Mix the turmeric with 1 tbsp boiling water, and stir into another bowl of soup.

4 Roughly chop the basil and parsley and stir into the last bowl of soup.

Season each soup and pour ladlefuls of each into a serving bowl, keeping the colours separate. Top with the cream.

5 For the Salad: Place the fennel in a bowl, season and drizzle over the lemon juice. Add the mint, rosemary, dill, chervil and sage, olive oil, caster sugar and toss together. Season and serve in a bowl.

6 For the Baked Cod with Herb Crust: Preheat the oven to 220c/425f/Gas 7.

Process the breadcrumbs, chervil and dill, and blitz until finely chopped and combined. Add the pimentos and blitz again. Then season.

7 Heat 1 tbsp olive oil and butter in an ovenproof saute pan and cook the cod skin-side down for 3-4 minutes. Season, spread the breadcrumb mix over the fish and put the pan in the oven to cook for 8-10 minutes, until done.

Serve on a plate drizzled with more olive oil.

Converted by MC_Buster.

Per serving: 822 Calories (kcal); 34g Total Fat; (36% calories from fat); 14g Protein; 121g Carbohydrate; 16mg Cholesterol; 125mg Sodium Food Exchanges: 7 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 6½ Fat; 0 Other Carbohydrates

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0n.

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