Baked cod recipe
An occasion dish that is a real treat for family and friends using frozen fish.
Ingredients
- 100 ml Extra virgin olive oil
- 4 Frozen cod fillet (180g each)
- 1 tsp Fresh frozen rosemary
- 1 tsp Fresh frozen thyme
- 1 tbsp Breadcrumbs
- 50 g Butter
- 100 g Black olives
- 500 g Lentils, soaked, overnight it dried beans and not canned
- 1 Carrot, frozen diced
- 1 Celery, frozen diced
- 2 Bay leaves
- 1.5 l Vegetable stock
- 3.5 fl oz Extra virgin olive oil
- 4 Frozen cod fillet (180g each)
- 1 tsp Fresh frozen rosemary
- 1 tsp Fresh frozen thyme
- 1 tbsp Breadcrumbs
- 1.8 oz Butter
- 3.5 oz Black olives
- 17.6 oz Lentils, soaked, overnight it dried beans and not canned
- 1 Carrot, frozen diced
- 1 Celery, frozen diced
- 2 Bay leaves
- 2.6 pints Vegetable stock
- 0.4 cup Extra virgin olive oil
- 4 Frozen cod fillet (180g each)
- 1 tsp Fresh frozen rosemary
- 1 tsp Fresh frozen thyme
- 1 tbsp Breadcrumbs
- 1.8 oz Butter
- 3.5 oz Black olives
- 17.6 oz Lentils, soaked, overnight it dried beans and not canned
- 1 Carrot, frozen diced
- 1 Celery, frozen diced
- 2 Bay leaves
- 6.3 cups Vegetable stock
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 40 mins
- Serves: 4
Step-by-step
- Heat half the oil in a large pan and add the diced vegetables, cook until soft, about 3-4 minutes, stirring to ensure they don't stick. Add the lentils and bay leaves, stir a couple of times and then add the stock and cook until the stock has been absorbed by the lentils, about 30 minutes.
- In a food processor blend 2 teaspoons of oil, breadcrumbs, herbs and the black olives until you have a smooth mix.
- Place the cod in a roasting tray and divide the olive mixture between the 4 fillets, press down with your fingers making sure you have an even distribution of the mix. Bake in an 180C oven for 7-8 minutes. Serve on top of the lentils.
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