beautiful baked cod with a wonderful
sort of sun-dried tomato paste and
beautiful breadcrumbs really tasty whack
on this oven to grill got some lovely
cut here you could use haddock this is
enough fish here to feed six people
easily what I want to do is flavor this
lightly
and get it cooking so I’ve got some
olive oil going into a roasting tray
pepper goes in salt goes in I’ve got
some whole fennel seeds about a teaspoon
just shake those in put the fish in that
give it a little shake around and a
massage if it’s a little bit long like
this just get the tail and fold it
underneath and that makes it kind of an
even thickness as well so normally I put
the skin on top so it gets crispy but
today I’m not looking for that because
I’ve got the bread crumbs on top going
crispy so the skin will go on the bottom
that will protect the meat and make it
juicy and flaky that’s gonna go straight
in to our oven which is sort of heating
up getting warm now what I’m gonna do
now is the paste which goes on top and
the bread crumbs so first things up I’m
going to use my processor in here I’m
gonna put half a chili sun-dried
tomatoes now in the sun-dried tomatoes
and you’ve got the oil as well just put
a little swig of that oil and then about
half a jar of the tomatoes probably
about ten in number and of course you’re
going to get an incredible flavour and
sweetness from that I’m gonna use two
cloves of garlic just squeeze it in
there like that
get a fine grater here and just zest the
lemon then I want the juice as well the
lemon juice is gonna really draw the
flavour out of the sun-dried tomatoes as
well and then I want a nice big hand for
the basil even stalks if they’re nice
delicate stalks just put those in as
well and then I need a little balsamic
vinegar about a tablespoon you want
about 40 grams of parmesan about an inch
an inch square knob that goes in and
so we’re looking in the battle the
tomatoes the lemon garlic punching in
there really good what I’m gonna do now
is even though this card has only been
in for like a couple of minutes I’m
gonna take it out now and I’m gonna put
this lovely paste on top so a nice
splurge on there to just smear that
lovely paste in and around the fish
what’s what’s nice is those those few
ingredients in that processor are just
such tremendous flavor once you’ve done
that gonna go back to our processor back
with the blade you want about 200 grams
that’s getting finer there and what I
want to do in here is get some anchovies
okay I’m going to use half of the
anchovies in here and half of the oil so
it’s about four fill its of anchovy and
then in there as well I’m gonna put some
pepper these are your breadcrumbs so you
don’t want them to be bland and a couple
more cloves of garlic so I’ll use the
crusher again always using that crusher
just sprinkle it on the top and try and
keep it in the middle like that and then
I’ve got this rosemary and thyme here
just drizzle it in your hand you’ve
always got to put a little olive oil on
herbs if you’re going to roast them I’m
gonna just put them on the top like this
it’s just gonna give a little bit of
flavor beautiful so look at that
two giant grown-up fish fingers they’re
gonna be amazing
the breadcrumbs will go crispy you know
the tomatoes would just go easy and the
fish will just flake and be juicy and
that’s skin on the bottom is really
protecting it so that’s gonna go
straight under the grill I’m gonna put
it in the middle of the oven so that it
doesn’t get dark too quick notice that I
got the fish quite low down here so the
heats coming from the top but it’s not
kind of crisping it up straightaway so
it’s gonna cook it really nicely look at
that absolutely beautiful so we’ve got
best of both worlds there we’ve got
tender flaky fish that beautiful rich
tomato sort of edge around there and
that crispy crispy topping there looks
[Music] you
sort of sun-dried tomato paste and
beautiful breadcrumbs really tasty whack
on this oven to grill got some lovely
cut here you could use haddock this is
enough fish here to feed six people
easily what I want to do is flavor this
lightly
and get it cooking so I’ve got some
olive oil going into a roasting tray
pepper goes in salt goes in I’ve got
some whole fennel seeds about a teaspoon
just shake those in put the fish in that
give it a little shake around and a
massage if it’s a little bit long like
this just get the tail and fold it
underneath and that makes it kind of an
even thickness as well so normally I put
the skin on top so it gets crispy but
today I’m not looking for that because
I’ve got the bread crumbs on top going
crispy so the skin will go on the bottom
that will protect the meat and make it
juicy and flaky that’s gonna go straight
in to our oven which is sort of heating
up getting warm now what I’m gonna do
now is the paste which goes on top and
the bread crumbs so first things up I’m
going to use my processor in here I’m
gonna put half a chili sun-dried
tomatoes now in the sun-dried tomatoes
and you’ve got the oil as well just put
a little swig of that oil and then about
half a jar of the tomatoes probably
about ten in number and of course you’re
going to get an incredible flavour and
sweetness from that I’m gonna use two
cloves of garlic just squeeze it in
there like that
get a fine grater here and just zest the
lemon then I want the juice as well the
lemon juice is gonna really draw the
flavour out of the sun-dried tomatoes as
well and then I want a nice big hand for
the basil even stalks if they’re nice
delicate stalks just put those in as
well and then I need a little balsamic
vinegar about a tablespoon you want
about 40 grams of parmesan about an inch
an inch square knob that goes in and
so we’re looking in the battle the
tomatoes the lemon garlic punching in
there really good what I’m gonna do now
is even though this card has only been
in for like a couple of minutes I’m
gonna take it out now and I’m gonna put
this lovely paste on top so a nice
splurge on there to just smear that
lovely paste in and around the fish
what’s what’s nice is those those few
ingredients in that processor are just
such tremendous flavor once you’ve done
that gonna go back to our processor back
with the blade you want about 200 grams
that’s getting finer there and what I
want to do in here is get some anchovies
okay I’m going to use half of the
anchovies in here and half of the oil so
it’s about four fill its of anchovy and
then in there as well I’m gonna put some
pepper these are your breadcrumbs so you
don’t want them to be bland and a couple
more cloves of garlic so I’ll use the
crusher again always using that crusher
just sprinkle it on the top and try and
keep it in the middle like that and then
I’ve got this rosemary and thyme here
just drizzle it in your hand you’ve
always got to put a little olive oil on
herbs if you’re going to roast them I’m
gonna just put them on the top like this
it’s just gonna give a little bit of
flavor beautiful so look at that
two giant grown-up fish fingers they’re
gonna be amazing
the breadcrumbs will go crispy you know
the tomatoes would just go easy and the
fish will just flake and be juicy and
that’s skin on the bottom is really
protecting it so that’s gonna go
straight under the grill I’m gonna put
it in the middle of the oven so that it
doesn’t get dark too quick notice that I
got the fish quite low down here so the
heats coming from the top but it’s not
kind of crisping it up straightaway so
it’s gonna cook it really nicely look at
that absolutely beautiful so we’ve got
best of both worlds there we’ve got
tender flaky fish that beautiful rich
tomato sort of edge around there and
that crispy crispy topping there looks
[Music] you
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