As the old saying goes, “Give a man a fish, and he’ll eat for a day. Teach a man to fish, and he’ll eat for the rest of his life.” Well that’s all well and good, but what the heck are you supposed to do with the fish once you have it? If, like a lot of people, you have no idea what to do with fish, this easy to prepare recipe could be just the ticket.
Herb Crusted Cod with Roasted Lemon & Thyme
Parmesan infusion
This dish makes a very colourful option for a dinner party and yet it is relatively quick and easy to prepare. The almonds give a lovely crunch to the soft flaky fish. You can substitute salmon for the cod if you would prefer.
6 portions of cod fillet (5oz/150g each)
Topping:
6oz/175g breadcrumbs
3oz/75g butter
3 dessertspoons of chopped fresh herbs-parsley & thyme
2oz/50g flaked almonds
2oz/50g grated parmesan cheese
Grated zest of one lemon
1 lemon-cut into wedges
Approximately 16-20 cherry tomatoes
A couple of sprigs of thyme
Parmesan Infusion:
10floz/300ml cream
3oz/75g grated parmesan
½ glass white wine
Seasoning
Preparation:
Preheat the oven to 180C/350F/Gas Mark 4
To make topping for the fish:
Melt the butter and add in the breadcrumbs, grated lemon zest, parmesan cheese, chopped herbs and flaked almonds. Allow to cool for a couple of minutes.
Place the portions of fish on a roasting tray lined with baking parchment. Season the fish with a little salt and freshly milled black pepper. Divide the breadcrumb topping between the fish and press onto the top of the fish.
Arrange the lemons, cherry tomatoes and sprigs of thyme around the fish.
Bake in the oven for 20 minutes until the topping has become nice and crunchy.
Serve with a drizzle of sauce:
To make the sauce:
Place the cream, cheese, white wine and seasoning in a small pot.
Bring to the boil and simmer for 2-3 minutes.
Pour over the fish and serve.
Serve the fish with steamed green beans and buttered baby potatoes.
