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recipes
Cod with a Parmesan Crust and Tomato Sauce
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2 tbsp of olive oil
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4x cod lions (skinned and boned)
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1½ slices of white bread (a couple of days old works best, but not stale)
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40g of freshly grated parmesan
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The zest of one lemon
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The juice of two lemons
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25g of butter
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A handful of fresh thyme (leaves picked, storks removed)
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½ can of chopped tomatoes
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Mixed Italian herbs
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½ tsp of sugar
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Salt and pepper
1. Roughly tear the bread and put it into the chopping attachment. Then add the
parmesan and lemon zest. Chop for about a minute until the mixture resembles
breadcrumbs.
2. Heat the olive oil in a large frying pan on a medium heat and lay the fish in it to that
they are all laying flat on the base of the pan and cover with a lid.
3. Cook for about 3 minutes and then push pieces of the butter around the fish. Pour in
half the lemon juice and the thyme leaves. Cook for a further 5 minutes, depending
on the thickness of the fish, until it is cooked. You can test this by gently testing with
a fork to see whether the fish is soft and flaky.
4. In a separate pan slowly heat the tomatoes, and stir in the sugar and the rest of the
lemon juice. Season to taste.
5. Spoon a little of the oil and lemon juice in the frying pan over the fish and then
sprinkle the breadcrumb mixture over.
6. Place the pan under a grill for 1-2 minutes and let the crust turn golden.
7. Serve on a bed of risotto with the tomato sauce drizzled around it.
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