|
|
|
Cod Steaks With Anchovy & Fennel
Serves 4
- 2 oz (60 g) canned anchovy fillets
- 2 tbsp butter, plus extra for greasing
- 1 srnall onion, finely chopped
- 1 srnall fennel bulb, finely chopped
- 1 cup (30 g) chopped parsley
- 2 cups (125 g) fresh white bread crumbs
- salt and black pepper
- 4 8-oz (250-g) cod steaks
- dill sprigs, lernon wedges, and watercress sprigs to garnish
STEPS :
- Drain the anchovy fillets, reserving the oil. Cut the anchovies into small pieces
and set aside.
- PMelt the butter in a pan, add the onion and fennel, and cook over medium heat,
stirring, for 5 minutes or until soft but not browned. Remove from the heat, stir
in the anchovies, parsley, and bread crumbs, and season to taste with salt and pepper.
- Put the cod steaks into a buttered ovenproof dish and top each one with the anchovy
and fennel mixture, pressing it down firmly with your hand.
- Drizzle a little of the reserved anchovy oil over each steak. Bake the cod steaks
in a 400癋 (200癈) oven for 15-20 minutes, until the fish is opaque and the flesh
flakes easily from the bone.
- Transfer to a warmed serving plate. Garnish the cod steaks with dill sprigs, lemon
wedges, and watercress sprigs, and serve immediately.
COD STEAKS WITH SUN-DRIED TOMATOES
Omit the anchovies, fennel, parsley, and bread crumbs. Peel (page 39), seed, and
chop 4 tornatoes. Drain 2 tbsp sun- dried tornatoes in oil and snip thern into srnall
pieces. Add the tornatoes to the softened onion in step 2, with 12 pitted and chopped
black olives, and salt and pepper to taste. Drizzle the cod steaks with 1 tbsp olive
oil, then top with the tornato mixture and bake as directed.
|
