cod with romesco crust

…for joy (creator of snow) and for tomorrows dinner

dinner proper never looked like this. it was where cooking met chefing met eating and where fish met spain met summertime. and although, as i recently discovered, fish isnt exactly my area of expertise (this moment of clarity came in the market on a fine saturday morning when a stench, a dozen bellowing fishmongers, one boisterous fish man, and a lovely but disgruntled boy, nearly brought this whole operation to its knees), anything topped with this sublime culinary embodiment of the mediterranean will generally be ok. just make sure to cook the fish through. because no, that is correct, we are not japanese.

romesco ingredients

3 red peppers roasted, skins removed

1tbsp rosemary

2 cloves garlic

3 tbsp olive oil

50g blanched almonds roasted

50g dry white breadcrumbs (feel free to toast these off in some olive oil flavoured with rosemary and garlic)

2 portions cod/hake…whatever you can get

to make the romesco crust its best to have a food processor. if you only have your pounding implement then by all means but you are aiming for sandy consistency to make a crust for the fish…with the mortar and pestle i was able to achieve a wet sand but having done this before in a processor dry sand is preferable. first roast your peppers under very hot grill until the skins are black. put them into a plastic bag for a few minutes and then take them out to remove the skins…which should peel away very easily. put them in a bowl with some garlic, rosemary and olive oil and stir to combine. then in processor, or whichever way you choose to go, mix up the peppers, 1 clove of garlic, almonds, bread crumbs and salt and pepper. set this aside while you cook your fish.

put some olive oil in a pan over a high heat. add the fish, skin-side down and cook for 2-3 minutes

then transfer to a baking sheet, skin side up and crumble over the romesco topping. bake this in the oven for 7 minutes or until cooked through.


2 Responses to “cod with romesco crust”

  1. 1 Smoo April 5, 2010 at 4:54 pm

    Thank you for this most appealing dinner suggestion. I shall request our GB to purchase suitable fish on his next Saturday visit to the fish market. I’m happy to allow him the pleasure of fish marketing. Given his “only fish in 3C” status, this suggewstion is most appropriate in every way. I shall report back…..

    Thanks too to your technical assistant for the index – excellent and most timely. Roll on blueboy and raspberry and chocolate muffins and other extraordinary cooking, baking, chefing, writing, pondering and “etcetera”ing.

  2. 2 smoo April 12, 2010 at 7:13 pm

    I can confirm that this is a very tasty dish. Thanks for the recipe! Can you please also consider including some guidance as to “preparation time for non-chef mortals”?

    Thanks again for your interesting blog. Now for the pasta maker….

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