Features

Lovely Lemon Crusted Cod with seasonal vegetables & parsnip puree



Serves 2
PHOTOGRAPHY: MATTHEW CROAN

Ingredients
1 Large Cod Fillet
1 Parsnip
1 Lemon (zest and the juice of half)
1 Tbsp. Fresh Chopped Parsley
50g Breadcrumbs
1lt Vegetable Stock
½ a Floret of Broccoli
300g Chantennay Carrots (regular carrots also works just fine)
1 Tbsp. Runny Honey
1 Tbsp. Olive Oil
Salt and Pepper to taste

Method
For parsnips, peel & roughly dice the parsnip, add to the stock in a pot & boil for 7-8 minutes until soft, drain & blend slowly adding some of the stock until a puree consistency is achieved.

For the carrots, peel, chop into slices, part boil then spread them a baking sheet and drizzle with honey. Pop them in to a preheated oven at 180°C for 5mins.

For the broccoli, add to a boiling pot of water for 1½ minutes then drain.

For the cod, start with the crumb topping. Add the lemon zest to the breadcrumbs, chopped parsley, lemon juice, salt and pepper and mix with a spoon.

Heat a frying pan with the olive oil on medium heat, add the cod fillet and pan fry until almost cooked, turning half way through.

Slicing the fish into two portions add the crumb mixture on top, pop the fish into a preheated oven at 180°C for 4 minutes then finish under the grill to get a golden-brown colour on the crumb.

To Serve
Add the fish to layer of the parsnip puree, garnish with honey glazed carrots and broccoli and a large wedge of lemon.


Published: Feb 2017



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