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Cod with grilled vegetables & Gruyère crumble
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200g baby new potatoes, cut into small chunks
1 tbsp olive oil
15g Cooks’ Ingredients Breadcrumbs
1 tsp chopped rosemary
1 clove garlic, finely chopped
30g Gruyère cheese, finely grated
250g frozen Essential Grilled Vegetable Mix
2 x 175g pieces cod loin
2 tsp Cooks’ Ingredients Sundried Tomato Paste
1. Preheat the oven to 200ºC, gas mark 6. Put the potatoes in a roasting tin, drizzle with 1 tsp of the oil and shake to coat. Roast for 15 minutes. Put the breadcrumbs in a small bowl, then mix with the rosemary, garlic, half the cheese and a little seasoning.
2. Add the vegetable mix to the roasting tin and stir together with the potatoes. Place the cod on top, lightly season and sprinkle over the remaining cheese. Scatter over the breadcrumb mixture and return to the oven for 20 minutes, or until the topping is pale golden and the fish is cooked through.
3. Combine the tomato paste with the remaining 2 tsp oil and 2 tbsp boiling water. Serve the fish and vegetables drizzled with the tomato dressing.
Gruyère is a delicious cooking cheese that melts beautifully in baked dishes and toasted sandwiches. If you don’t think you’ll use the rest of the packet, grate it all and freeze the rest in a freezerproof container for another time.
Typical values per serving:
source of fibre/1 of your 5 a day/high in protein
This recipe was first published in July 2020.