| 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 |
bn |
Fresh basil |
| 2 |
|
Anchovy fillets; (optional) |
|
|
Pinenuts |
| 1 |
|
Handful breadcrumbs |
|
|
Olive oil |
|
|
Half lemon; Juice of |
|
|
Salt and pepper |
INSTRUCTIONS
FOR THE HERB CRUST
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:
“Jesus: Peacemaker”