Crumbed Cod with Caper Mash & Chunky Ketchup

Flicking through one of my old torn out recipe folders I found this. It’s from an old Tesco mag. One of those that tells you what make of ingredients to use. I adapted it a little bit.

I didn’t have any spare bread in for crumbs and didn’t want to use the ready made ones so I bought a cheap loaf and left a few slices on the side for the best part of the day, covered only by a piece of kitchen roll. Whizz them up in a blender than pop on a baking tray in a thin layer with a bit of seasoning on 160ºC for about 10 minutes.

Cook some potatoes to make the mash.

Coat the fish in flour, then eggs, then the breadcrumbs. Pop in the oven for about 12 to 15 minutes, depending on the thickness of your fish.

The recipe used ketchup and chopped fresh tomatoes only but I wasn’t keen on that idea so I used some of my leftover passata, seasoning it with flaked chillis, salt & pepper. Pop in some chopped fresh tomatoes and  heat it through on a high heat for a few minutes until the tomatoes start to break down. Add a dash of balsamic vinegar.

Make the mash with butter and crème fraîche then add in chopped capers.

codmash

Thoroughly enjoyable.

This was dinner… 12th October 2013.

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