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500g fresh codfish
1 free range egg white, lightly beaten
50g pine nuts
50g bread-crumbs
50g parmesan cheese
2 tablespoons olive oil + extra
1000g new potatoes
Continued
½ a teaspoon sea salt
2 cloves of garlic + 1 sprig rosemary
1 bag of mixed salad
1 shallot, chopped finely
handful of cherry tomatoes
½ lemon, juice only
optional:
string beans or lettuce
This is how you make this father's day dish
Start by scrubbing the potatoes clean, cut them into pieces then place them in an oven dish and sprinkle with some sea salt
Press the garlic over the potatoes chunks.
Pick the rosemary leaves and sprinkle them on.
Sprinkle the potato chunks with the olive oil.
Toss all ingredients to combine with your fingers.
Preheat the oven to 200°C
Bake the potatoes for +/- 25 minutes.
Cut the cod in rectangles of cubes.
Crush the pine nuts in the pounder.
Stir in the grated cheese and the bread-crumbs.
Split the egg then whisk the egg white, lightly.
Dip the fish in the egg white then in the nut mix.
Place the fish in a lightly greased oven dish.
Place the fish nex to the potaoes in the oven.
Bake the fish in 10-15 minutes cooked.
When the fish has a brown crust it is ready.
Season the salad with sea salt, pepper, oil and lemon.
Plate up and enjoy your dinner!
Happy Father's Day!