Cod with a gremolata crust
Recipe by:
Leslie Glover
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Serves:
4
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Yield:
4 servings
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Ready in:
45 mins
(20 mins
Prep
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25 mins
Cook)
This meal makes for a very colourful and appealing plate. Gremolata is a garnish used in Italian cookery. Its bright flavours—lemon zest, garlic and parsley—enliven the cod and zucchini and complement the saffron mash.
Ingredients
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2 lemons
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50 g fresh white breadcrumbs
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3 tablespoons chopped parsley
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2 garlic cloves, crushed
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4 chunky pieces of skinless cod fillet (about 600 g in total)
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2 teaspoons wholegrain mustard
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3 roma tomatoes, quartered
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1 large zucchini, thinly sliced diagonally
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1 tablespoon extra virgin olive oil
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1 kg potatoes, peeled and cut into chunks
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1 teaspoon saffron threads
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3 tablespoons low-fat milk
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pepper to taste
Preparation method
- Preheat oven to 200°C. Finely grate zest and squeeze juice from 1 lemon. Mix zest with breadcrumbs, parsley and garlic, and season with pepper to taste.
- Place the cod fillets in lightly oiled, large ovenproof dish. Spread mustard evenly over top of fish, then sprinkle over lemon juice. Arrange tomatoes and zucchini around fish. Cut the remaining lemon into 4 wedges and add to dish.
- Spoon the breadcrumb mixture over fish, press down lightly. Drizzle with olive oil. Bake for 25 minutes or until it will flake easily and topping is crisp.
- Meanwhile, place potatoes in saucepan, cover with boiling water and add saffron. Simmer the potatoes for 15 to 20 minutes or until tender. Drain the potatoes and mash with milk. Season with pepper to taste. Serve fish with saffron mash, tomatoes and zucchini.
Copyright
Copyright by The Readers Digest Association, Inc. 2007
Health hint
Cod is rich in healthy omega-3 fatty acids and B vitamins. The tomatoes and zucchini add the vitamin C, fibre and antioxidant properties to make it an ideal meal.