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BAKED MARINATED COD – PROVENÇAL STYLE

INGREDIENTS

     +    
MIXED OLIVE MASHED POTATO

3 litres water
60g salt
100g butter
100g warm milk
5 peeled potato medium size, cut in half (approx 600g)
12 turns of milled black pepper
20g mixed chopped black & green olives
50ml milk

     +    
TOMATO SAUCE

4 tbsps of tomato puree
2 tbsps olive oil
½ tsp caster sugar
Large pinch of oregano
Large pinch of dried thyme
2 tsp of aged balsamic vinegar
10 turns of milled black pepper

     +    
TOMATO SAUCE BASE

4 tbsp of tomato puree
2 tbsp olive oil
½ tsp caster sugar
Large pinch of oregano
Large pinch dried thyme
1 tsp aged balsamic vinegar
10 turns of milled black pepper

     +    
ROASTED COURGETTE, TOMATO & BASIL

2 medium sized courgette
½ of the above sauce
12 cherry tomato confit (recipe from tomato tart)
Few sliced sundried tomato pieces soaked in hot water
The above sundried tomato water
5-6 of ripped basil leaves
50-100ml olive oil
8 turns of milled pepper
2g coarse sea salt
A little lemon juice & zest
Toasted pine nuts

     +    
MARINATED COD

120g portion of cod fillet
50ml Olive oil
3 cloves garlic
Zest of 1 lemon
A few sprigs of thyme
10 crushed black pepper
Large pinch of coarse sea salt

Method

     +    
MIXED OLIVE MASHED POTATO

Place the chopped potato in a pan with the water and 50g salt and bring to a simmer, cooking for 30-40 mins until tender. Place into a colander to drain, and once dry, place back into the pan to dry out on a low heat for 1 minute. Add the butter as you mash the potato, adding the remaining salt, olives & milk.

     +    
ROASTED COURGETTE, TOMATO & BASIL

Heat a medium sized sauté pan with olive oil. When hot, add the courgette, salt, pepper and cook for 2-3 minutes on a high heat to get a little colour. Add the tomato water, reduce all the way down and add the tomato sauce, cherry tomato confit, soaked sundried tomato and cook for 2-3 minutes. Finish by adding the pine nuts, fresh lemon zest and the basil.

     +    
MARINADE THE COD

This is a very simple way of marinating your fish in a bag by adding all your ingredients together and letting it marinate over a number of hours.

You can even cook in this bag, once it is sealed by placing into water at 50c-60c. It will only take between 8-12 minutes to cook depending on the size of the fish.

Place all the ingredients into a bowl and mix well. Place your fish in the bag, then pour in the marinade and roll up tightly. Fold over the end so the fish is in a nice tight place in the bag. Then place in the fridge for a min of 2-6 hours. You can add other spices like smoked paprika, dried chili flakes, curry powder, turmeric and then other citrus fruits such as lime and orange. Feel free to add herbs such as basil, dill and tarragon.

Remove from the bag and place onto a baking tray with the paper. Add a little more seasoning and place into the oven and bake at 140c for approx 10-12 minutes. Finish with a little lemon juice.

Share on facebook
Share on twitter
Share on whatsapp

BAKED MARINATED COD – PROVENÇAL STYLE

INGREDIENTS

   +   
MIXED OLIVE MASHED POTATO

3 litres water
60g salt
100g butter
100g warm milk
5 peeled potato medium size, cut in half (approx 600g)
12 turns of milled black pepper
20g mixed chopped black & green olives
50ml milk

   +   
TOMATO SAUCE

4 tbsps of tomato puree
2 tbsps olive oil
½ tsp caster sugar
Large pinch of oregano
Large pinch of dried thyme
2 tsp of aged balsamic vinegar
10 turns of milled black pepper

   +   
TOMATO SAUCE BASE

4 tbsp of tomato puree
2 tbsp olive oil
½ tsp caster sugar
Large pinch of oregano
Large pinch dried thyme
1 tsp aged balsamic vinegar
10 turns of milled black pepper

   +   
ROASTED COURGETTE, TOMATO & BASIL

2 medium sized courgette
½ of the above sauce
12 cherry tomato confit (recipe from tomato tart)
Few sliced sundried tomato pieces soaked in hot water
The above sundried tomato water
5-6 of ripped basil leaves
50-100ml olive oil
8 turns of milled pepper
2g coarse sea salt
A little lemon juice & zest
Toasted pine nuts

   +   
MARINATED COD

120g portion of cod fillet
50ml Olive oil
3 cloves garlic
Zest of 1 lemon
A few sprigs of thyme
10 crushed black pepper
Large pinch of coarse sea salt

Method

   +   
MIXED OLIVE MASHED POTATO

Place the chopped potato in a pan with the water and 50g salt and bring to a simmer, cooking for 30-40 mins until tender. Place into a colander to drain, and once dry, place back into the pan to dry out on a low heat for 1 minute. Add the butter as you mash the potato, adding the remaining salt, olives & milk.

   +   
ROASTED COURGETTE, TOMATO & BASIL

Heat a medium sized sauté pan with olive oil. When hot, add the courgette, salt, pepper and cook for 2-3 minutes on a high heat to get a little colour. Add the tomato water, reduce all the way down and add the tomato sauce, cherry tomato confit, soaked sundried tomato and cook for 2-3 minutes. Finish by adding the pine nuts, fresh lemon zest and the basil.

   +   
MARINADE THE COD

This is a very simple way of marinating your fish in a bag by adding all your ingredients together and letting it marinate over a number of hours.

You can even cook in this bag, once it is sealed by placing into water at 50c-60c. It will only take between 8-12 minutes to cook depending on the size of the fish.

Place all the ingredients into a bowl and mix well. Place your fish in the bag, then pour in the marinade and roll up tightly. Fold over the end so the fish is in a nice tight place in the bag. Then place in the fridge for a min of 2-6 hours. You can add other spices like smoked paprika, dried chili flakes, curry powder, turmeric and then other citrus fruits such as lime and orange. Feel free to add herbs such as basil, dill and tarragon.

Remove from the bag and place onto a baking tray with the paper. Add a little more seasoning and place into the oven and bake at 140c for approx 10-12 minutes. Finish with a little lemon juice.

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