(Jamie Oliver’s) Herb crusted cod with minted mash

4 Portions. Approximate cost: £11.15,

Skill level: Medium (requires a food processor),

You are watching: (Jamie Oliver’s) Herb crusted cod with minted mash

Total cooking time: 50 minutes,

• Prep time: 30 minutes,
• Cooking time: 20 minutes,

Equipment: Food processor, 1 saucepan, 1 large roasting tray, colander,

Original recipe: Jamie’s 30-Minute Meals Herb crusted cod

This is one of Jamie’s 30 minute meals, however the guys at Hot Cooking have photographed and re-created the recipe so well I usually follow their instructions instead of Jamie’s (shock, horror).

The paste and breadcrumbs can be made ahead of time (the day before is fine) meaning you can whip the finished dish together in less than 20 minutes. Any leftover paste can be mixed with a can of tomatoes to form an amazing tomato sauce – mix with pasta and top with any leftover breadcrumbs before putting under the grill.

To prep:

(Original recipe in bold font)

1: Chop 4 medium sized baking potatoes into 2cm chunks (no need to peel)

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2: Trim the dry end from 1 head of broccoli then separate the florets from the stalk. Place the florets to one side then chop the stalk into 2cm chunks

Prepare the breadcrumbs:

3: Break 200g of bread into chunks and place in a food processor or blender. Crush in two cloves of garlic and some of the olive oil from the tin of anchovies. Blend until you have breadcrumbs then tip them into a bowl.

4: Place 1/2 a jar of anchovy fillets into the food processor or blender then add 1/2 jar of sun-dried tomatoes and a little of their oil. Add the other two cloves of garlic, 1 red chilli, 40g of grated parmesan and a small bunch of basil. Grate in the zest from 1 lemon and squeeze in the juice. Add around a teaspoon of balsamic vinegar then process until you have a thick consistency paste.

To cook:

The cod:

Drizzle some olive oil into a large roasting tray or oven proof dish that will accommodate the cod. Add 1 tsp of fennel seeds, salt and pepper into the dish then coat the cod fillets in the oily mixture. Place the fillets skin side down then put the dish under the grill on the bottom shelf in your oven so that the top doesn’t cook too quickly. (Even if you don’t want to eat the skin, do not be tempted to remove this yet as the fish will likely flake and fall apart during cooking, instead remove this when serving or during eating).

In this time time, start the mash…

After 8 to 10 minutes or so (depending on the thickness of the cod fillet) remove the fish from the oven and spread the tomato sauce over the top of the fillets then finish with the breadcrumbs. Top with the rosemary and thyme sprigs then place back under the grill until the breadcrumbs have turned golden brown (maximum 10 minutes) – When the fish is finished, turn off the grill and either leave the fish in the oven to keep warm, or if you’re concerned about over-cooking this, take it out but cover with a tea towel over the top to keep it warm.

Mash:

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Place the potatoes and broccoli stalks into a large saucepan on a medium heat. Add salt and cover with freshly boiled water from the kettle then cover with a lid. Cook for around 10 minutes.

By now the potatoes should be nice and soft so add the broccoli florets and the frozen peas into the saucepan then cover with the lid. Cook for another 3-4 minutes.

Drain the potatoes/vegetables and leave in the colander for a while to allow all of the water to evaporate then transfer back into the saucepan. Add the butter, olive oil, seasoning and 1 or 2 tbsp of mint sauce then roughly mash everything.

Tartar sauce:

Rinse out the food processor then add in 3 gherkins, 1 tsp of capers, a small bunch of parsley and the remaining 1/2 tin of anchovies and their oil. Squeeze in the juice of half a lemon and drizzle in some olive oil.

Blend until smooth then transfer into a bowl and mix in 200g of mayonnaise. Taste and add more lemon juice as required then sprinkle over the paprika.

Ingredients:

For the cod:

• 4 cod fillets (£10)
• ½ tin of anchovies in oil (£1.80 for a jar)
• ½ a 280g jar of sundried tomatoes in oil (£1.75 for a jar)
• small bunch of basil (£1)
• 1 lemon (30p)
• 1 red chili (60p for a bag)
• 1 tsp fennel seeds
• 200g crusty white bread / a couple of slices / 1 bread roll
• 4 cloves of garlic
• 40g parmesan cheese
• 1 tbsp of balsamic vinegar
• 2 sprigs of fresh rosemary

For the mashed potato, peas & mint:

• 4 medium baking potatoes or equivalent of Maris Piper potatoes (approx £1)
• 1 head of broccoli (50p)
• 500g frozen peas
• 1-2 tbsp mint sauce

For the tartare sauce:

• 1 lemon (30p)
• 3 gherkins
• 1 tsp capers
• small bunch of parsley
• a couple of anchovies
• 200g mayonnaise

Source: https://gardencourte.com
Categories: Recipe