Jamie Oliver’s Crusted Cod

Jamie Oliver’s Crusted Cod

Crispy on the outside and super tender in the inside. This recipe is easy, tasty and quick to make!

This might come to you as a surprised…I know, but I watch daily videos on YouTube about several topics: health, fitness and of course food. I’m subscribed to ALL of Jamie Oliver’s channels and love to see what tasty grubs he prepares alone or with his guest chefs.

A few nights ago I watched a video featuring a simple cod recipe. As you guys know, I love fish and since I had everything in my pantry, I decided to replicate the dish. It came out SO GOOD, that I couldn’t not share it with you here!

So guys, go get your hands one some fresh cod, sun-dried tomatoes, capers and a few more staple ingredients. Let’s cook.

Ingredients:

  • 1 large wild cod fillet (300 g)
  • 2 tbsp extra virgin olive oil
  • salt and ground pepper
  • 1/2 tsp fennel seeds

for the paste

  • 5 sun-dried tomatoes in oil + a few tbsp of jar oil
  • 1 clove garlic
  • juice and zest of half lemon
  • 1/2 tbsp balsamic vinegar
  • 3-4 leaves fresh basil
  • 20 g grated parmesan cheese

for the curst

  • 80 g breadcrumb
  • 2 anchovy with oil
  • 1 clove garlic, crushed
  • ground pepper

In a baking tray pour extra virgin olive oil sprinkle salt, pepper and fennel seeds.

Lay the cod fillet and coat it well into the oil on both sides. Tack the tail under to make it evenly thick

Bake in pre-heated oven at 180 C for 5 min. Meanwhile make the sun-dried tomato paste by placing all ingredients into a food processor

and pulse until creamy

Spread the paste on the top of the cod fillet

In the same food processor pulse breadcrumb with 2 anchovy fillet with their oil, garlic and ground pepper.

Use the mixture to create a thick crust on the fish.

Drizzle some oil on fresh rosemary, lay it on the fish and bake at the bottom of the oven for about 10 mins or until a nice golden crust forms on the fish

Serve it up with a side of rice

or just a simple salad

You will have a crispy crust while the inside of the fish will remain juice and tender.

Love

-Dani

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.