Breville VHB067, Руководство пользователя

Страница: 17 / 24

17
Cod with a Parmesan Crust and Tomato Sauce
• 2 tbsp of olive oil
• 4x cod lions (skinned and boned)
• 1 ½ slices of white bread (a couple of days old works best, but not stale)
• 40g of freshly grated parmesan
• The zest of one lemon
• The juice of two lemons
• 25g of butter
• A handful of fresh thyme (leaves picked, storks removed)
• ½ can of chopped tomatoes
• Mixed Italian herbs
• ½ tsp of sugar
• Salt and pepper
1. Roughly tear the bread and put it into the chopping bowl. Then add the parmesan
and lemon zest. Chop for about a minute until the mixture resembles breadcrumbs.
2. Heat the olive oil in a large frying pan on a medium heat and lay the fish in it to that
they are all laying flat on the base of the pan and cover with a lid.
3. Cook for about 3 minutes and then place pieces of the butter around the fish. Pour
in the half of the lemon juice and the thyme leaves. Cook for a further 5 minutes,
depending on the thickness of the fish, until it is cooked. You can test this by gently
testing with a fork to see whether the fish is soft and flaky.
4. In a separate pan slowly heat the tomatoes, and stir in the sugar and the rest of the
lemon juice. Season to taste.
5. Spoon a little of the oil and lemon juice in the frying pan over the fish and then
sprinkle the breadcrumb mixture over.
6. Place the pan under a grill for 1-2 minutes and let the crust turn golden.
7.
The fish tastes delicious served on a bed of risotto with the tomato sauce drizzled
around it.