Roast Fillet of Cod with a Garlic and Herb Crust

Name: Roast Fillet of Cod with a Garlic and Herb Crust
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 1½ teaspoons sugar; 1 teaspoon salt; freshly ground black pepper; 2–3 parsley stalks; a handful of fresh chives, torn; 3 large sprigs of fresh basil; 1 red pepper, skinned, deseeded and; a strip of lemon zest; 25 ml/1 fl oz white wine vinegar; 10 tomatoes, deseeded; 4 thick cod fillets, about 250 g/8 oz, skinned; 125 g/4 oz prosciutto, cut into batons; 2 crushed garlic cloves; 3 tablespoons extra-virgin olive oil; 2 large cups chopped, parsley; finely grated zest of 2 lemons; 1 tablespoons chopped fresh chives; 15 g/½ oz butter; 1 teaspoon sugar; 50 g/2 oz fresh white breadcrumbs; 250 g/8 oz spinach leaves; olive oil (see method); a little milk (see method); 12 whole garlic cloves; 150 ml/¼ pint extra virgin olive oil; salt and freshly ground black pepper; 2 fresh bay leaves, torn in half

Preparation info

Serves
4

Difficulty
Medium

Appears in

Great British Chefs 2

By Kit Chapman

Published 1995

About

Ingredients

4 thick cod fillets, about 250 g/8 oz, skinned
125

Europe
United Kingdom
Dinner
England

Method

Place the first 10 dressing ingredients into a large bowl with 8 of the tomatoes, roughly chopped. Mash roughly with a wooden spoon. Leave in the refrigerator overnight to infuse.

The next day, using a ladle, press through a coarse sieve to form a thickish dressing. Finely dice the remaining 2 tomatoes. Finely shred the basil leaves.

When ready to use, heat the dressing gently,