Cod and Spring Greens with a Goat’s Cheese Gratinée

Name: Cod and Spring Greens with a Goat’s Cheese Gratinée
Yield: Serves 4
Ingredients: 2 tablespoons extra virgin olive oil; 2 rounded teaspoons dried pink peppercorns (optional); about 550 g/1 lb 4 oz spring greens; 500 g/1 lb 2 oz skinned thick cod fillet; 2 level teaspoons coriander seeds; black pepper; sea salt; 75 g/3 oz medium-firm goat’s cheese; 2 large, thick slices white bread

Preparation info

Serves
4

Difficulty
Medium

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

Both cod and spring greens are excellent ingredients which are often underrated. As long as you don’t overcook either of them they are better than many grander fish and vegetables. For ease, ask your fishmonger to skin the cod fillets for you. Serve with new potatoes and a tomato salad.

Ingredients

2 large, thick slices white bread
75 g/3 oz medium-firm goat’s cheese

Fish course
Pescatarian
Spring

Method

Cut the crusts from the bread, put it in a food processor and whizz to make breadcrumbs, them turn them into a bowl. Cut the goat’s cheese into very small pieces, cutting off any rind, add to the breadcrumbs and mix together. Season with salt and black pepper and leave on one side. Put the cod in the top of a steamer over boiling water and steam for 8-14 minutes, until just cooked to the centre