These cod fillets, roasted vegetables and sauce vierge are best served with a dressed watercress salad and a chilled glass of lightly oaked Chardonnay wine.
Ingredients (serves 2)
2 Young’s Atlantic Cod Fillets
1 medium red pepper and 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
For the sauce vierge
4 tbsp extra virgin olive oil
3 tbsp sunflower oil
3 large vine ripened tomatoes, peeled and 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
Method
Make the sauce vierge an hour before serving. Combine all the ingredients together, except the fresh herbs, mix well and put to one side. Add the fresh herbs 15 minutes before serving.
Preheat the oven to 200°C/gas mark 6.
Place the peppers, onions, courgettes and rosemary onto a baking tray. Season well, drizzle with olive oil and bake in the oven for eight to 10 minutes.
Heat a tablespoon of olive oil in a frying pan over a medium heat and pan-fry the cod for eight to 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 and place the cod fillets on top. Spoon the sauce over the top and serve.
Recipe courtesy of Young’s Seafood
