Name: Roast Cod in Interesting Cabbage
Ingredients: 2 6 oz cod fillets; 1 Onion; peeled and sliced; 1 Garlic clove; peeled and chopped; 2 oz Smoked salmon; cut into slices; 2 oz Panchetta; rinded or streaky; ; smoked bacon; 1/2 Head cabbage; thinly sliced; 2 oz Butter; 1 Shallot; finely diced; 2 tb Parsley; freshly chopped; 1/2 Red chilli; seeded and finely; ; diced; 1/2 ts Grated lemon rind; 1/2 Clove garlic; peeled and chopped

CATEGORY	CUISINE	TAG	YIELD
Grains		Worrall tho, Worrall2	2	servings

INGREDIENTS

2		6 oz cod fillets
1		Onion; peeled and sliced
1		Garlic clove; peeled and chopped
2	oz	Smoked salmon; cut into slices
2	oz	Panchetta; rinded or streaky
		; smoked bacon
1/2		Head cabbage; thinly sliced
2	oz	Butter
1		Shallot; finely diced
2	tb	Parsley; freshly chopped
1/2		Red chilli; seeded and finely
		; diced
1/2	ts	Grated lemon rind
1/2		Clove garlic; peeled and chopped

INSTRUCTIONS

GREMOLATA
BBQSeason the flour with salt and freshly ground pepper , then dip the fish
into the seasoned flour. Heat a frying pan and add the butter, when
sizzling add the cod, with the skin side faced down, and cook for 8-10
minutes. Turn the cod over to cook the upper side, both sides should be
golden brown when cooked.
In a separate pan add another knob of butter and cook the panchetta or the
bacon and the garlic. Cook for 1 minute then add the onion and cook for 4-5
minutes until the onions soften.
Cook the cabbage in a pan of boiling water, drain it after 5 minutes and
return the cabbage to the heated pan, to evaporate any excess moisture. Add
the cabbage to the heated pan, with the panchetta mixture and cook for 1
minute. Add the smoked salmon to this and cook it until it is opaque pink.
Mix all the gremolata ingredients together in a bowl. To serve, place the
cabbage mixture onto a warmed serving plate and top with the cod and a
little of fish juices. Garnish with a little gremolata.
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