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Member recipe

Creamy cod with tomatoes

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Servings

Serves 2

The creme fraiche melts down to make a lovely, creamy sauce with a hint of sharpness from the juicy cherry tomatoes

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Ingredients

  • 2 cod loins or fillets (or use pollack)
  • 200ml tub creme fraiche
  • handful of cherry tomatoes, halved
  • 25g parmesan, grated
  • chopped parsley, to garnish

Method

    1. Preheat the oven to 200C. Put the fish in an overproof dish and spoon over the creme fraiche.
    2. Add the cherry tomatoes and sprinkle over the parmesan. Season with freshly ground black pepper.
    3. Cover with foil and bake for 20 minutes. Scatter over the parsley and serve with mashed potaoes and green veg

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Comments (2)

jomillie21's picture

I mixed fresh breadcrumbs with the Parmesan to give a crunchy topping - it was yummy.

kgibbs76's picture

I placed the mashed potatoe on top of the fish once it was cooked, sprinkled on some more cheese and put it back in the oven for another 10 mins, it was lovely.

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