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.
|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|
|Oven temperatures and Conversions|
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|You will also need a small baking sheet or fireproof gratin dish.|
This recipe is taken from Delia Smith's One is Fun!
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.
Now spread two-thirds of the breadcrumb mixture over the fish, pressing it firmly into the flesh.
Spoon the rest over the tomato halves.
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Four pieces of any white fish can be used for this dish, though my own personal choice is cod steaks on the bone.
This recipe is delightfully different and makes a complete meal for two to three people with perhaps a simple green salad with a lemony dressing as an accompaniment. Chunks of skinless cod fillet are good in this, but any firm, thick white fish could
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