Baked cod
This is a recipe by top chef Tom Straker and demonstrated here by the man himself. As with any good fish recipe, it is incredibly simple. We recommend trying this with our MSC frozen at sea cod loin.
Ingredients: Cod, very ripe tomatoes or canned whole tomatoes, onion, garlic, bread crumbs, olive oil
Steps:
- Thinly slice an onion and grate or finely dice 2 garlic cloves
- Add these to a pan with plenty of good olive oil
- Once they have softened and become translucent add a can of tinned tomatoes
- Break up the tomatoes with a spoon or spatula
- Add some salt and pepper and bring it back up to a bubbling simmer, leave this for 5 mins to reduce a bit
- Remove the pan from the heat, the sauce can be transferred to a ceramic baking tray if preferred
- in a bowl mix a glug of olive oil to some panko or stale bread crumbs. make sure they are crunchy in texture
- Press your pieces of cod into the tomato mix and cover generously in breadcrumbs
- Put it in the oven at 180C for 10-15 min. Ideally you are looking for the breadcrumbs to colour
- Add some parsley and plate up
- Show off
