Crusted cod loin
Published Date:
20 May 2008
By Charlie Kilburn
4 sundried tomatoes
Sliced chorizo sausage, diced small
100g herb-seasoned dry stuffing mix
2 tablespoons chopped fresh parsley
1 teaspoon grated lemon peel
1 12oz cod fillet, quartered
3 tablespoons butter, melted
Lemon wedges
Preheat the oven to 425°F.
Place the stuffing mix, parsley and lemon peel in a processor and grind finely.
Add the chorizo and sundried tomatoes.
Transfer the crumb mixture to the plate.
Sprinkle the fish with salt and pepper and then brush it with melted butter.
Roll the fish in the crumb mixture to coat it completely.
Arrange the fish on a small baking sheet.
Drizzle it with any remaining butter.
Bake the fish until the crumb crust is golden and the fish is just opaque in the centre, which should take about 15 minutes.
Divide the cooked fish between two plates.
Finish by garnishing it with lemon wedges.
The full article contains 148 words and appears in Bridlington Gazette & Heral newspaper.
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Last Updated:
20 May 2008 1:16 PM
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Source:
Bridlington Gazette & Heral
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Location:
Bridlington
