Cod Fillets, Roasted Vegetables And Sauce Vierge…
Perfect for dinner.
Serves: 2
Cooking time: 30 mins
Difficulty: Medium
How To Make Cod Fillets, Roasted Vegetables And Sauce Vierge:
Ingredients:
- 2 Young’s Atlantic Cod Fillets
- 1 medium red pepper & 1 medium yellow pepper, sliced into wedges
- 1 small courgette cut into chunky slices
- 1 red onion cut into wedges
- 1 sprig Rosemary
- 2 tbsp olive oil
- Sea salt
- Ground black pepper
Sauce Vierge:
- 4 tbsp extra virgin olive oil
- 3 tbsp sunflower oil
- 3 large vine ripened tomatoes, peeled & finely diced
- Juice of 1 lemon
- 1 clove garlic, finely chopped
- 3 black olives, chopped
- ½ tsp red chilli, finely diced
- 12 coriander seeds, crushed
- Sea salt
- Ground black pepper
- 2 tbsp fresh basil, chopped
- 1 tbsp fresh chives, chopped
- 1 tsp fresh tarragon, chopped
How To Make:
- Make the Sauce Vierge 1 hour before serving. Combine all the ingredients together, except the fresh herbs, mix well & put to one side. Add the fresh herbs 15 minutes before serving.
- Preheat the oven to 200°C/180°C Fan/Gas Mark 6.
- Place the peppers, onions, courgettes & rosemary onto a baking tray. Season well, drizzle with olive oil & bake in the oven for 8-10 minutes.
- Heat 1 tbsp olive oil in a frying pan over a medium heat & pan fry the cod for 8-10 minutes turning once.
- The sauce Vierge can be served warm or cold – if serving warm, heat gently just prior to serving.
- Divide the roasted vegetables between two plates & place the cod fillets on top. Spoon the sauce over the top and serve.
- Serve with a dressed watercress salad.
Enjoy with a chilled glass of lightly oaked Chardonnay Wine.
*Recipe and recipe photography by Young’s Seafood*
*No Payment was received*
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