INGREDIENTS
200g cod fillet
30gms tapanade
Bread crumbs
60g tinned tomatoes
60g passata
1 teaspoon smoked paprika
Pinch of salt
Pinch of pepper
Pinch of sugar
½ tomato
3 curry leaves
1 tbsp basil
1 tsp fennel seed
1 tsp cumin seed
½ lemon
1 tbsp chopped anchovies
Balsamic vinegar
1 tbsp olives
20mls double cream
30g roasted peppers from a jar
Recipe continues
METHOD
Preheat oven to 230ºC/450ºF/Gas Mark 8.
Pan fry the cod. Add salt, pepper, herbs and garlic. After both sides are cooked, spoon the tapenade onto the top.
Then fry the breadcrumbs with smoked paprika in olive oil with salt and pepper and a pinch of sugar and place on top of the tapenade to form a crust.
Next make the tomato sauce by cooking the tinned tomato, passata, roasted pepper, anchovy fillets, fennel seeds, curry leaves, capers, bay leaves, and cumin seeds together for about 4 minutes then add the olives, basil, lemon and a dash of balsamic vinegar.
Place the cod onto some foil pour the tomato sauce around the fish then drizzle with some double cream. Wrap up the foil to form a parcel and place in the oven to cook for 5 minutes.
Serve steaming hot in the foil.