This beautiful fish dish is simple to whip up, but gives you that warm hug you need from a meal. Spiced cod pieces pan fried, then baked with sundried tomatoes, onions and garlic. It’s a perfect dish for a light summer dish or even during the colder months served with some mashed potatoes.
Ingredients:
- 6 cod fillets
- 1.5 tbsp old bay seasoning
- 1 tbsp parsley, 1 tbsp plain flour
- 120g sundried tomatoes
- Oil of sundried tomatoes
- 1 tbsp lemon juice
- 1 medium onion chopped
- 4 cloves fresh garlic
- Extra old bay seasoning and oil from sundried tomatoes for topping cod.
Method:
● Dry off the cod pieces really well with some paper towels.
● Then add 1tbsp oil from sundried tomatoes, the old bay seasoning, parsley and plain flour. Mix thoroughly and leave to marinate for 30 mins or you can cook immediately if you’re in a rush.
● Heat up some olive oil and a little more oil from the sundried tomatoes. Once the pan is hot, sear each piece of cod for 30 seconds on each side. Take the cod pieces out and set aside.
● In the same pan, saute the onions and garlic until caramelised, adding water to prevent sticking. Once caramelised, add sundried tomatoes and cook for abou a minute.
● Now add 1 tbsp lemon juice and 1/4 measuring cup water and cook for 2 minutes, deglazing the pan as you go.
● Make spaces in the pan for the cod. Add the cod pieced carefully back in, topping with pieces of the cooked sundried tomato. Sprinkle each of the cod pieces with more old bay seasoning and a little oil from sundried tomatoes.
● Bake in a preheated oven at 200 C for 10 minutes or until cooked through. The fish should be flaky and succulent.
Tips:
● If you use frozen cod pieces, defrost first. They will be more delicate than fresh cod pieces, so handle carefully during the cooking process.