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| Baked cod with olive and sun dried tomato crust |
Do you have days when you want something different? I
mean for supper not for life!
Something easy, tasty, and that won’t keep you
in the kitchen for hours.That’s how I felt at the weekend.
I needed something healthy and not in my
default repertoire!! Something that all the family would eat.
Oh and one more criteria..be ready from scratch, in
20 minutes. I delved into the Two Greedy Italians cook book again.
This time I tried their Baked Cod with a crust recipe.
As always I never seem to have quite the right the ingredients so have altered
the consistency of the topping slightly but it was still delicious.
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| Baked cod with olive and sun dried tomato crust |
The verdict was; it really tasty, some wanted more
olives, some more tomatoes.
I loved it just as it was...any excuse to eat bread and olives!
It looked amazing and was a welcome change to fish
pie or baked fish in lemon and white wine!!
So, for something that’s quick, doesn’t involve hours
over a hot sweaty stove or life changing analysis..try this.
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| Bread and olives |
Preparation time 5 minutes
Cooking time 15 minutes
Serves 4
INGREDIENTS:
500g cod fillet
2tbsp olive oil
2 tbsp white wine
40g black olives
40g sundried tomatoes
100g stale bread
Salt and pepper
WHAT TO DO:
1. Preheat the oven to 150 degrees c
2. Blitz the bread to make bread crumbs. Then chop the olives and sun dried tomatoes add these to the bread crumbs and blitz a bit more.
3. Put the cod in an oven proof dish, I cut it into chunks so that it cooked well and everyone gets several pieces, rather than fillets of fish. Pour the olive oil and wine over the fish then cook for 5 minutes
4. Remove from the heat and sprinkle the bread crumb mix over the fish and return to the oven for 10 minutes until breadcrumbs are golden and fish is cooked.
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| Broccoli,spinach and baked tomatoes |
We served it with baked cheery tomatoes, broccoli and spinach.
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