Friday, 19 February 2016
It's Friday ! How about Mediterranean Baked Cod !
If you are at work then maybe you can relate to this poem by Laura Hardstaff:
F is for Friday
F: is for Friday when all the fun begins,
R: is for Rest and a couple of sneaky gins!
I: is for Insatiable, our desire for this day never ends,
D: is for Dreaming about what fun the weekend sends,
A: is for Adventure and doing whatever one dares,
Y: is for You, no worries, work or cares.
Whatever you are doing this Friday - may I suggest a Friday dinner idea of fish!
1 tbsp olive oil
2-3 garlic cloves, crushed
200 g cherry tomatoes
2 peppers (red, yellow, orange, or a mix)
1 fennel bulb
2 packs cod loins, about 300g each
1-2 tbsp balsamic vinegar
28 g pack basil, leaves only
1. Preheat the oven to 200°C, fan 180°C, gas 6. Mix the oil with the garlic and some salt and pepper in a large bowl. Halve the tomatoes. Cut the peppers and courgette into chunky pieces and the fennel into slim wedges. Toss the vegetables in the garlic oil then spread out in a shallow roasting dish and bake in the oven for 15 minutes.
2. If your cod pieces are whole, cut them in half so you have four equal pieces. Put the cod in the bowl that had the vegetables in, and turn to coat in the seasoned oil left in the bowl. Drizzle the balsamic vinegar over the vegetables, add the cod to the baking dish and return to the oven for 8-10 minutes, or until the cod is cooked through. Tear the basil leaves into the roasting dish, mix gently, then serve.
If you'd prefer a Chicken Dish Mediterranean Style
This one is nice, please use this link
All the best Jan