Cod and Spring Greens with a Goat’s Cheese Gratinée

Preparation info
  • Serves


    • Difficulty


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.


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


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