Provençale crusted cod with Provençale Tomatoes

This is virtually an all-in-one meal cooked under the grill, except perhaps it needs a few new potatoes and a green salad to accompany it.

Serves 1

This recipe is taken from Delia Smith's One is Fun!

Provençale crusted cod with Provençale Tomatoes

Ingredients
1 piece of cod or fresh haddock weighing 6-8 oz (175-225 g)
2 medium ripe red tomatoes
2 tablespoons breadcrumbs
1 level tablespoon fresh chopped herbs (a mixture of parsley, thyme and tarragon – or if these are not available use ½ level teaspoon dried thyme, ½ level teaspoon dried tarragon and 1 tablespoon parsley)
1 clove of garlic, crushed
grated zest of half a lemon
juice of half a lemon
2 tablespoons olive oil
a little extra oil
salt and freshly milled black pepper
Equipment
You will also need a small baking sheet or fireproof gratin dish.

Method

First of all pre-heat the grill, then in a basin simply mix the breadcrumbs, herbs, garlic and lemon zest with half the lemon juice and the 2 tablespoons of olive oil until thoroughly blended. Then season well with salt and freshly milled pepper.

Next oil a small baking sheet or fireproof gratin dish, then place the fish on this along with the tomatoes cut into halves. Now spread two-thirds of the breadcrumb mixture over the fish, pressing it firmly into the flesh. Spoon the rest over the tomato halves.

Sprinkle a few more drops of olive oil over everything, then place the whole lot under the grill – at the position furthest away from the heat – and grill for 10-15 minutes or until the fish is cooked and the crust is crisp.

Serve straight away with the rest of the lemon juice sprinkled over the fish.

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