INGREDIENTS

INSTRUCTIONS

Cut the crusts from the bread, put them in a food processor and whizz
to make breadcrumbs, then turn them into a bowl.  Cut the goat's cheese
into very small pieces, cutting off any rind,  add to the breadcrumbs
and mix together. Season with salt and black  pepper and leave on one
side.  Put the cod in the top of a steamer over boiling water and steam
for  8-14 minutes, until just cooked to the centre but still succulent.
Remove from the heat but keep covered.  Put a large saucepan of salted
water over a high heat and warm up a  shallow ovenproof dish. Discard
any large, marked outer leaves of the  spring greens and slice the rest
across into 1.25cm (1/2 inch)  strips. When the water in the saucepan
is boiling, add the sliced  greens and boil for 2-5 minutes, until just
tender and bright green.  Drain and put into a mixing bowl. Crush the
pink peppercorns, if  using, and coriander seeds in a pestle and mortar
and stir into the  spring greens, together with the olive oil and a
sprinkling of sea  salt and black pepper.  Flake in the steamed cod and
mix gently with the greens. Turn into the  warmed ovenprrof dish and
spread level.  Turn on the grill to a medium heat, sprinkle the
breadcrumbs and goats  cheese mixture all over the top of the greens
and cod and put under  the grill until lightly browned. Serve
immediately.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 348
Calories From Fat: 230
Total Fat: 25.5g
Cholesterol: 72.5mg
Sodium: 761.6mg
Potassium: 551.4mg
Carbohydrates: 5.8g
Fiber: 2.3g
Sugar: 2.6g
Protein: 23.6g