Roast Cod With Herb Crust And Grilled Vegetables

You cannot save your child yourself no matter how hard you try. You are in a position of trust alone. This is good because it is the only way to please God (Heb. 11:6). Your rest in God, while simultaneously praying to the God who answers prayer, will be an encouragement to others in the same situation It will also help you respond to your child more positively, and will make your life far more joyful than your anxiety ever could.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Grains	Sami	Ed baines, New	1	Servings

INGREDIENTS

		Fennel
		Red onions
		Leeks
		Aubergine
		Olive oil
		Balsamic vinegar
		Basil leaves
4		Tomatoes
200	g	Cod steak, 7oz
		Anchovy fillets
1		Clove garlic
3		Handfuls parsley
1		Fresh basil
2		Anchovy fillets, optional
		Pinenuts
1		Handful breadcrumbs
		Olive oil
		Half lemon, Juice of
		Salt and pepper

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.

A Message from our Provider:

“Don’t confuse God’s patience with his final response”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- 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