herb-crusted-cod
Serves 4
Ingredients:
10g parsley
10g coriander
1 tbsp blanched almonds
2 slices Burgen Buckwheat and Poppy Seed bread
4 x 150g cod loins
275g broccoli, broken into florets
2 tbsp olive oil
2 courgettes, thinly sliced
2 tbsp sesame seeds
Method:
1.Preheat the oven to 200°C/Gas mark 6.
2.Place the herbs, almonds and slices of bread in a food processor, to make a herb crust. Roll the pieces of fish in the crumbs to coat well. Leave to rest in the fridge for 10 minutes.
3.Blanch the broccoli florets for 8 minutes then drain.
4.Place the fish on a baking sheet, sprinkle with 1 tbsp of the olive oil and bake in the oven for 10-12 minutes, until the fish is cooked.
5.Meanwhile place the remaining olive oil in a bowl with the sesame seeds and toss the courgette slices and broccoli in the oil before cooking on a griddle for 4-5 minutes in either side. Divide between 4 plates.
6.Serve the herb-crusted fish with the chargrilled vegetables.
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