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.