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Cod Baked with a Herb Crust with Tomato Salsa and Rocket

400 g Cod fillets; (14oz)
75 g Breadcrumbs; (2 1/2oz)
1 sm Bunch parsley; picked and finely chopped
1 sm Bunc basil; picked and sliced
4 tb Olive oil

2 lg Ripe beefsteak tomatoes; cored and diced
2 Shallots; peeled and finely diced
100 ml Extra virgin olive oil; (3 1/2fl oz)
Zest and juice of 1 lime
1 sm Bunc basil; picked and sliced
2 sm Bunc rocket; picked

Preheat the oven to 190°C/375°F/gas mark 5.

Place the cod fillets onto an oiled tray and season well. Mix the breadcrumbs with the chopped parsley, sliced basil and olive oil. Season to taste. Cover the cod with the mixture, pressing down lightly. Place in the pre-heated oven for 10 minutes.

To make the salsa simply mix all the ingredients together. When the cod is about 2 minutes away from being cooked, sauté the rocket for about 3 seconds. Spread this around the bases of 4 plates, spoon the salsa over and around and then place the cod in the centre.

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