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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.

 Provençale Crusted Cod with Provençale Tomatoes

  Serves 1

 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
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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. 

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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Four pieces of any white fish can be used for this dish, though my own personal choice is cod steaks on the bone.

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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.




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