I Wasn't Expecting That

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Wednesday, 24 August 2016

Cod Fillets, Roasted Vegetables And Sauce Vierge...


Cod Fillets, Roasted Vegetables And Sauce Vierge...

Serves: 2

Cooking time: 30 mins

Difficulty: Medium


Ingredients:
  • 2 Young’s Atlantic Cod Fillets
  • 1 medium red pepper & 1 medium yellow pepper, sliced into wedges
  • 1 small courgette cut into chunky slices
  • 1 red onion cut into wedges
  • 1 sprig Rosemary
  • 2 tbsp olive oil
  • Sea salt
  • Ground black pepper


Sauce Vierge:
  • 4 tbsp extra virgin olive oil
  • 3 tbsp sunflower oil
  • 3 large vine ripened tomatoes, peeled & finely diced
  • Juice of 1 lemon
  • 1 clove garlic, finely chopped
  • 3 black olives, chopped
  • ½ tsp red chilli, finely diced
  • 12 coriander seeds, crushed
  • Sea salt
  • Ground black pepper
  • 2 tbsp fresh basil, chopped
  • 1 tbsp fresh chives, chopped
  • 1 tsp fresh tarragon, chopped


Method:
  1. Make the Sauce Vierge 1 hour before serving. Combine all the ingredients together, except the fresh herbs, mix well & put to one side. Add the fresh herbs 15 minutes before serving.
  2. Preheat the oven to 200°C/180°C Fan/Gas Mark 6.
  3. Place the peppers, onions, courgettes & rosemary onto a baking tray. Season well, drizzle with olive oil & bake in the oven for 8-10 minutes.
  4. Heat 1 tbsp olive oil in a frying pan over a medium heat & pan fry the cod for 8-10 minutes turning once.
  5. The sauce Vierge can be served warm or cold – if serving warm, heat gently just prior to serving.
  6. Divide the roasted vegetables between two plates & place the cod fillets on top. Spoon the sauce over the top and serve.
  7. Serve with a dressed watercress salad.

Enjoy with a chilled glass of lightly oaked Chardonnay Wine.


*Recipe and recipe photography by Young's Seafood*

*No Payment was received*


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