ROAST COD WITH ROCKET AND SHERRY VINAI­GRETTE

Accrington Observer - - LEISURE - AN­DREW NUT­TER Nut­ters Restau­rant, Eden­field Road, Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter

SERVES 4 “LET­TING the in­gre­di­ents shine”.

A sheer clas­sic of bold flavours which is an ut­ter joy to eat.

IN­GRE­DI­ENTS:

Two ta­ble­spoons olive oil

Four 175g fil­lets of cod – skin on

Few sprigs of fresh thyme and rose­mary

100g fine beans – blanched

80g pit­ted black olives

One ba­nana shal­lot – finely sliced

One bunch of rocket leaves

2 fl oz sherry vine­gar

6 fl oz ex­tra vir­gin olive oil Method:

1. Smear the cod with the olive oil and scat­ter with sea salt and pep­per.

2. Heat a small fry­ing pan and seal the cod skin down un­til crisp.

3. Take a small roast­ing tray and scat­ter with the sprigs of thyme and rose­mary, place the cod skin side up on top and place in a hot oven (180°C/ gas 4) for eight min­utes or un­til cooked through.

4. Ar­range the fine beans on in­di­vid­ual serv­ing plates and place the rocket leaves in the cen­tre, scat­ter with the black olives and shal­lots.

5. Place the cooked cod on top and fi­nally mix the vine­gar and oil to­gether, sea­son then driz­zle all over the fish and leaves.

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