Life in Wassenaar
One Family's view of the World
By: Muna Mahdzar Fadaaq

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Tuesday, 1-May-2007 18:36 Email | Share | Bookmark
Roasted Cod with Parmesan and Cranberry Crust

This works well with plaice, sole or thicker fish fillets such as cod or haddock, in which case allow 5 minutes extra cooking time. I don't feel it needs a sauce, but a tomato and sweet pepper salsa with a lemony dressing would be a good accompaniment.

Roasted Cod with Parmesan and Cranberry Crust

4 pieces of cod fillets, cut into 2
1 cup dried cranberries
1 cup freshly grated Parmesan (Parmigiano Reggiano)
1 cup white bread, slightly stale, cut into cubes
a handful of fresh basil
olive oil
salt and freshly milled black pepper



Pre-heat the oven to 180C

First of all prepare the baking tray by lining it with parchment paper and brushing the paper generously olive oil. Now wipe the fish with kitchen paper, then lay the fillets on the paper and season them with salt and black pepper.

Next place the cubes of bread and basil leaves in a food processor and whiz it all to fine crumbs, then add the Parmesan, dried cranberries, olive oil and salt and some pepper, and pulse again to mix them in.

Now spread the crumb mixture over the fish fillets, drizzle over a little more olive oil and then place in the oven for 15 minutes, or until the crumbs have turned a golden brown. Serve with tomato and sweet pepper salsa.



Tomato and Sweet Pepper Salsa

Chopped fresh tomatoes
Chopped sweet pepper
Juice of 1/2 lemon
sugar and salt

Mix all the ingredients together. Serve immediately.


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