Parmesan Crusted Cod, Romesco Sauce, Chilli Roasted Courgette. A crispy parmesan coated cod fillet served with roasted red pepper almond romesco sauce and spicy chilli courgettes. Very simple and quick to make, but relatively healthy and full of flavour. Healthy food doesn’t need to be boring and this proves that! As always I have used cod from Peterhead Fish Company. If you are still buying your fish from the supermarket I encourage you stop now and buy from local producers in Aberdeen/shire. A massive amount of the fish sold in the whole of the UK lands in Peterhead harbour so it makes sense to use the local suppliers. Using a supplier such as Peterhead Fish Company ensures a shorter turnaround from sea to customer and in turn equals fresher fish!
If you enjoyed my Parmesan Crusted Cod, check out my other Seafood Recipes
RECIPE
SERVES 2
DIFFICULTY LEVEL Home Cook
Ingredients:
For the Parmesan Crusted Cod:
- 2 large cod fillets
- 120g breadcrumbs (I whizzed up sourdough in the food processor)
- 80g grated Parmesan
- 1 garlic clove, crushed
- Heaped teaspoon of chopped parsley (fresh or dried)
- 1 lemon, zested
- Salt and pepper
- Olive oil
For the Romesco Sauce:
- 2 roasted red peppers from a jar (or roast your own- see tip below)
- 25g flaked almonds
- 20g grated Parmesan
- 1 garlic clove, crushed
- 1 large tomato
- Teaspoon chilli flakes
- Tablespoon cider vinegar
- Salt and pepper
- Olive oil (optional)
For the Courgette:
- 1 courgette, diced
- 1 heaped tablespoon of chilli flakes
- Salt and pepper
- Olive oil
Method:
1. Preheat the oven to 200C. In a food processor, blitz the bread into breadcrumbs. Add the Parmesan, crushed garlic, the zest of the lemon, a good grinding of salt and pepper and a very small drizzle of olive oil. Pulse until just combined.
2. Place the cod fillets in a baking dish and top with the breadcrumb mix. It should come together when you squeeze it and compact it on top of the fish.
3. Dice the courgette and toss with the chilli flakes, a good grinding of salt and pepper and a drizzle of oil in a baking dish. Cook both the fish and the courgettes in the oven for around 10 minutes until the courgette is soft and the fish is golden on top.
4. Meanwhile, make the sauce. Toast the almonds in a dry pan for a couple of minutes until beginning to colour. Cut a cross in the tomato skin and pierce all over with a sharp knife, place in a bowl and pour over boiling water. Leave for 2 minutes then peel away the skin, discard the seeds and roughly chop.
5. To a food processor, add the peppers, garlic, Parmesan, tomato, toasted almonds, chilli flakes, cider vinegar and a good grinding of salt and pepper. Blitz until smooth and check the seasoning. If you want a looser sauce, add some water. If you want a richer sauce, slowly drizzle in 3 tablespoons of olive oil with the motor still running (although I don’t think you need it!)
6. Serve the Parmesan Crusted Cod on top of the sauce and place the courgette on the side. Enjoy!
Tips
- Haddock or another skinless white fishwould also work well
- My best tip for always having breadcrumbs: Every time you come to the end of your loaf, whizz into breadcrumbs and keep in a tub in the freezer.
