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Crusted cod & greens
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30g Cooks’ Ingredients Garlic & Rosemary Crust
1 unwaxed lemon, finely grated zest and juice
4 tsp olive oil
240g pack cod fillets
1 British Blacktail Medium Free Range Egg, beaten
2 cloves garlic, crushed
200g pack cavolo nero, thick stalks discarded, leaves chopped
200g pack asparagus & mixed vegetable steamer
1. Preheat the oven to 200ºC, gas mark 6. Mix the crust, zest and 1 tsp oil and spread onto a plate. Dip one flat side of each cod fillet in the egg and place egg-side down onto the crust mixture. Set aside.
2. Heat the remaining oil in a large ovenproof frying pan and sauté the garlic for 30 seconds before adding the cavolo nero and frying for 3 minutes. Add the asparagus and mixed vegetables and cook for a further minute. Remove from the heat and add 100ml water and the lemon juice. Season.
3. Make a well in the centre large enough for the cod, and gently place both fillets in the well, crust-side up. Top the cod with any remaining crust mixture from the plate. Bake for 10 minutes, or until the crust is golden, then serve immediately.
Typical values per serving:
2 of your 5 a day/source of fibre/high in protein
This recipe was first published in May 2020.
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