Cod Baked With A Herb Crust With Tomato Salsa And Rocket
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | New, Superchefs | 1 | Servings | |
INGREDIENTS
| 400 | g | Cod fillets, 14oz |
| 75 | g | Breadcrumbs, 2 1/2oz |
| 1 | Bunc parsley, picked and | |
| finely c | ||
| hopped | ||
| 1 | Bunc basil, picked and | |
| sliced | ||
| 4 | T | Olive oil |
| 2 | Ripe beefsteak tomatoes | |
| cored and diced | ||
| 2 | Shallots, peeled and finely | |
| diced | ||
| 100 | Extra virgin olive oil, 3 | |
| 1/2fl oz | ||
| Zest and juice of 1 lime | ||
| 1 | Bunc basil, picked and | |
| sliced | ||
| 2 | Bunc rocket, picked |
INSTRUCTIONS
Preheat the oven to 190øC/375øF/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, saut 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2523
Calories From Fat: 1268
Total Fat: 141.8g
Cholesterol: 232mg
Sodium: 3789.5mg
Potassium: 5185.2mg
Carbohydrates: 214.6g
Fiber: 42.9g
Sugar: 76.5g
Protein: 113.9g