Parmesan cod

INGREDIENTS

SERVES 4

150g Parmesan, grated

2tsp smoked paprika

1 small handful of thyme leaves picked

A pinch of salt

A pinch of black pepper

4 small cod loins (about 140g each)

2 eggs, lightly beaten

Good-quality olive oil, to serve

For the salt and vinegar cucumber:

1 cucumber, sliced into ribbons

A large pinch of salt

150ml malt vinegar

DIRECTIONS

Heat the oven to 180C. Line a baking tray with baking paper.

Start by making the salt and vinegar cucumber. Place the cucumber ribbons in a bowl and sprinkle liberally with the salt, making sure all of the cucumber is salted – don’t worry, you’re going to wash off most of the salt later. Set aside.

To make the cod, in a bowl first mix the parmesan, paprika and thyme leaves with the pinches of salt and pepper.

One by one, place the cod loins into the beaten eggs and coat well. Then roll each egg-coated loin in the parmesan mixture until coated and place on the lined baking tray. Bake for about eight to 10 minutes, until the cod gently flakes when pushed with the back of a teaspoon. If you like, give the loins a final minute under a hot grill to get the parmesan coating really crispy.

While the cod is in the oven, transfer the cucumber to a sieve and wash off the excess salt under running water. Place the ribbons in a bowl with the malt vinegar and give them a good mix. Leave to lightly pickle until the cod is cooked.

Serve each cod loin with a generous portion of the salt and vinegar cucumber and drizzled with good-quality olive oil.

Recipe from Life Kitchen by Ryan Riley, photography by Clare Winfield, published by Bloomsbury, priced £20.