COOKBOOK CHALLENGE: jamie oliver's crusted cod

Monday, 20 April 2015

I shouldn't really include this in the Cookbook Challenge tag because it doesn't really fit the criteria, but this Jamie Oliver recipe is too good not to share. I started the Cookbook Challenge in an effort to make more use of the cookbooks I already had, instead of constantly buying more and leaving them to languish on the bookshelf. The recipes were supposed to be ones I hadn't made before and also recipes I followed to the letter...neither of which I've done here but it's been such a long time since I cooked something from a book rather than from the internet (or my head) that I thought I'd share it anyway.

This crusted cod is a real treat. The recipe calls for cod fillet, but we used the meatier loin, which can be pricer than what you might normally buy, but the flavours are amazing and every time I make this I'm amazed at its restaurant-quality taste.

This recipe is from Jamie Oliver's 30 Minute Meals, and the full meal features crusted cod, mashy peas, homemade tartare sauce and warm garden salad, but below I've simply included the recipe for the cod and homemade mushy peas (different to Jamie's, which are a mash hybrid with potatoes, broccoli and peas).

Serves 2:
2 x cod loin pieces around 180g each
Liberal olive oil (it is a Jamie Oliver recipe after all!)
Crusty white roll
4 cloves of garlic
1/4 jar sundried tomatoes
3 or 4 cherry tomatoes (I usually add this so the sauce is less rich)
Small bunch of basil
20g parmesan cheese
Balsamic vinegar
500g frozen peas

Heat up the grill (broiler, if you're American). Put a few lugs of olive oil into a large roasting tray and sprinkle with salt and pepper. Rub and toss the fish in the oil and put under the grill in the middle of the oven for 5 minutes while you make the topping.

Roughly chop the bread roll and put in a food processor along with 2 peeled cloves of garlic and a drizzle of olive oil. Whiz until it becomes breadcrumbs and tip into a bowl.

Put the sundried tomatoes, basil, cheese, a splash of balsamic vinegar, 2 garlic cloves and the cherry tomatoes in the empty food processor and whiz into a paste.

Take the fish out of the oven. Spoon over the tomato mixture, top with breadcrumbs and put back under the grill for 5-10 minutes until the breadcrumbs are golden and crisp.

Meanwhile, cook the peas in boiling water with some salt. Drain and whiz in the food processor with some olive oil, salt and pepper.

And serve! This literally takes about 20 minutes to make and as you are using the same food processor throughout, the washing up is pretty minimal too. I recommend getting the best fish you can buy and making this for a special occasion. It's really easy to make but so impressive, and less time spent in the kitchen means more time for watching a movie or an early night!

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