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Garlic and rosemary crumb cod & mixed greens
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30g Cooks’ Ingredients Garlic & Rosemary Crust
Finely grated zest and juice 1 unwaxed lemon
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 200°C, 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 beaten 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 of the vegetables 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 14-16 minutes until the crust is golden. Serve immediately.
Typical values per serving:
2 of your 5 a day; high in protein.
This recipe was first published in March 2019.