Cod with sun-dried tomato crust,
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ingredients
6 pcs potatoes 4 pcs dried tomatoes in oil 1 tbsp oil from the tomato jar 1 tbsp balsamic vinegar 1 tsp capers 1 tsp oregano 1 tsp fennel seeds 1 pcs onion 1 clove garlic 50 g cheddar 1/2 bunch parsley 1/4 pcs fennel 4 pcs cod fillets ground black pepper salt
progress in the video above
Fennel and fish go fantastically well together, especially like this – Italian style.
1.
Bring cold water to the boil, season with salt and put the peeled potatoes in. After 10 minutes, drain them, place them on a baking tray lined with baking paper and put them in a preheated oven at 200°C for 20 minutes.
2.
In this time, mix the crust mixture. In a food processor, process the sun-dried tomatoes, balsamic vinegar, capers, oregano, fennel seeds, peeled onion and garlic, cheddar, parsley, salt, black pepper and diced fresh fennel. Blend the mixture until smooth.
3.
Pull the baking sheet with the potatoes out of the oven, add the cod fillets, which are brushed with the tomato mixture from the blender. Place back in the oven, still at 200°C, for the last 10 minutes.
4.
Serve with fresh seasonal Vegetable Recipes or salad, garnished with a few drops of balsamic vinegar. Instagram: walrus.buko
