Roast cod in interesting cabbage
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 6 oz cod fillets | |
| 1 | Onion; peeled and sliced | |
| 1 | Garlic clove; peeled and chopped | |
| 2 | ounces | Smoked salmon; cut into slices |
| 2 | ounces | Panchetta; rinded or streaky |
| ; smoked bacon | ||
| ½ | Head cabbage; thinly sliced | |
| 2 | ounces | Butter |
| 1 | Shallot; finely diced | |
| 2 | tablespoons | Parsley; freshly chopped |
| ½ | Red chilli; seeded and finely | |
| ; diced | ||
| ½ | teaspoon | Grated lemon rind |
| ½ | Clove garlic; peeled and chopped | |
Directions
GREMOLATA
BBQSeason the flour with salt and freshly ground pepper , then dip the fish into the seasoned flour. Heat a frying pan and add the butter, when sizzling add the cod, with the skin side faced down, and cook for 8-10 minutes. Turn the cod over to cook the upper side, both sides should be golden brown when cooked.
In a separate pan add another knob of butter and cook the panchetta or the bacon and the garlic. Cook for 1 minute then add the onion and cook for 4-5 minutes until the onions soften.
Cook the cabbage in a pan of boiling water, drain it after 5 minutes and return the cabbage to the heated pan, to evaporate any excess moisture. Add the cabbage to the heated pan, with the panchetta mixture and cook for 1 minute. Add the smoked salmon to this and cook it until it is opaque pink.
Mix all the gremolata ingredients together in a bowl. To serve, place the cabbage mixture onto a warmed serving plate and top with the cod and a little of fish juices. Garnish with a little gremolata.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.