| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
New, Superchefs |
1 |
servings |
INGREDIENTS
| 400 |
g |
Cod fillets; (14oz) |
| 75 |
g |
Breadcrumbs; (2 1/2oz) |
| 1 |
sm |
Bunc parsley; picked and finely c |
|
|
; hopped |
| 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 |
INSTRUCTIONS
SALSA
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, 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.
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Converted by MM_Buster v2.0l.
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