INGREDIENTS

INSTRUCTIONS

For the vegetables: Slice the fennel, red onions, leeks, aubergine in
some boiling water and boil the vegetables for 5 minutes. Take the
vegetables off the heat and pour out the water and pour the  vegetables
into a dish and add some olive oil and then leave. Place  the
vegetables on a hot grill or griddle pan and grill, turn each  side for
3 to 4 minutes. Take them off the grill and place in a bowl  with 1
part balsamic vinegar, 3 parts olive oil. Add some roughly  chopped
basil leaves to the vegetables and mix.  For the herb crust: Add in a
blender 1 clove garlic, 3 handfuls  parsley, bunch of basil, 2
anchovies (optional), blend. Then add some  pinenuts which have been
fried until brown in olive oil, handful of  breadcrumbs and blend
again. Finally add some olive oil, some salt  and pepper, and juice of
half lemon. Blend.  Lay the cod steak on an oiled baking tray and
spread the herb crust  evenly over the top of the steaks. Add to tray,
4 halved tomatoes and  top with chopped anchovy fillets. Put in a
medium heated oven for 12  minutes.  To serve: Place the cod on the
plate and serve with one of the roasted  tomatoes and grilled
vegetables.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1208
Calories From Fat: 637
Total Fat: 72.2g
Cholesterol: 134.8mg
Sodium: 3664.3mg
Potassium: 2926.6mg
Carbohydrates: 86.8g
Fiber: 28.4g
Sugar: 20.3g
Protein: 72g