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Oven Baked Cod with Black Bean Sauce Served On Broad Bean

2 120 g; (4oz) fresh cod fillets centre cut (no skin or bone)
1 ts Black bean sauce; (buy in supermarket or oriental shop)
50 g Broad beans; (cooked and peeled) (1 1/2oz)
1 Plum tomato cut in half; seeds removed and roughly chopped
1 Spring onion; (dark green end removed) cut into fine cubes
1/2 Lime
1 ts Virgin olive oil
Vegetable oil to brush oven tray
Salt and freshly ground pepper
FrisŠe to garnish
Fresh dill to garnish
Fresh flat leaf parsley to garnish
Rocket to garnish

Cut each cod fillet crosswise into 4 equal slices. Brush the oven tray with the vegetable oil, then place the cod slices next to each other on the tray and keep aside.

Flavour the olive oil with a little lemon juice, add the tomato pieces and season lightly with the salt and pepper. Leave to marinate for about 20 minutes.

Add the broad beans vrey gently to the tomato mixture and adjust the seasoning. Using a spoon, arrange the mixture on the plate and sprinkle with spring onion. Brush the cod pieces with black bean sauce and place under a hot grill, on the middle shelf, for about 1 minute. Remove from the oven tray using a palette knife and put on top of the broad beans and tomato. Garnish with salad and serve.

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