I can’t begin to tell you how delicious this was.
This recipe was in BBC Good Food magazine (Yes, again!) and can be found here. I had most of the ingredients that the magazine served as the side so decided to make that as well.
Toast some blanched almonds and pop to one side.
Make the aïoli by mixing good quality mayo, half a crushed garlic clove and a little lemon juice. Season it and pop it in the fridge until your cod is ready.
Cut some cooking chorizo cut into chunks and fry until crisp. Stick it in a processor with it’s oil and pulse. Add some slightly stale bread(crumbs), the blanched almonds, lemon zest, some seasoning and olive oil. Blitz it until it becomes a crumb.
Brush the cod with oil and heap the crumb onto the cod and pat down. Pop them in the fridge for about 20 minutes.
Put the cod in a 180ºc (fan) oven and cook for about 15-20 minutes, depending on how thick your cod is.
For the beans and spring onions…
Blanch the trimmed beans in boiling water for about 4 minutes, add the trimmed onions for the last 2 minutes. Plunge into iced water then drain.
When almost ready to serve, pop into a heated, oiled pan and warm through. Add some black olives, a squeeze of lemon juice, some chopped tarragon and seasoning.
This was dinner…25th August 2013.