This recipe originally comes from Lulu’s notes. If you want to make it extra special then you could also make your own bread too!

Ingredients (serves 2)

Unsalted butter 50g
Olive oil
Fresh white breadcrumbs 100g
A lemon, zested and grated
Fresh thyme leaves chopped to make 2 tsp
Cayenne or peri peri seasoning ½ tsp
Flat-leaf parsley finely chopped to make 2 tbsp (we left this out!)
Sustainable cod, haddock or coley 300g, skinless fillet
3-4 tbsp plain flour
An egg, beaten
Good white bread 4 thick slices
Soft butter
Tartare sauce to serve, if you wish

Method

1. Heat the oven to 200C/fan180C/gas6. Melt the butter with 1 tbsp olive oil in a large frying pan. Add the breadcrumbs, lemon zest, thyme and cayenne or peri peri seasoning, and cook over a medium heat for about 4-5 minutes until golden, stirring constantly. Tip the breadcrumbs into a bowl, add the parsley and season.

2. Cut the fish into fat fingers. Tip the flour onto a large plate and the beaten egg onto another. Coat the fish pieces first in the flour and shake off any excess, then dip the fish into the egg to coat completely. Finally press into the seasoned breadcrumbs to thoroughly coat on all sides.

3. Arrange the fish fingers on a baking sheet and cook in the oven for about 10 minutes until crisp and golden, turning once halfway through the cooking time.

3. Spread the bread with butter and a generous dollop of tartare sauce, pack the fish fingers on two slices and sandwich them together. Enjoy! :-)[/vc_column_text][/vc_column][/vc_row]

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Before I begin with this super tasty recipe, I must apologise for this terrible photo! The light in our kitchen was truly awful last night and no matter how hard I tried, I could not get a decent snap. So one day I’ll make it again and get a photo in better light!

We decided to make this for a day-after-Valentine’s meal, as we were out with friends on Valentine’s night itself. It’s a super tasty and really healthy recipe, although we undid all of that by following it with Mississippi mud pie! We halved the original amounts shown below as there were only 2 of us, but it would be a great meal to cook for friends. This recipe comes from Gordon Ramsay’s ‘World Kitchen’.

Ingredients (serves 4)

4 thick cod fillets, with skin (about 175g each)
3 tbsp olive oil
100g blanched almonds
1 onion, peeled and finely chopped
A pinch of dried chilli flakes, to taste
6 ripe beef tomatoes, skinned and finely chopped
1 bay leaf
Sea salt and black pepper
85g good quality white bread (about 2 slices), toasted and roughly chopped
2 tbsp chopped flat-leaf parsley, plus extra to finish (we left this out!)
3-4 tbsp water
3 tbsp sherry vinegar

Method

1. Check the cod fillets for pin bones and pull out any that you come across. Chill until ready to cook.

2. Preheat the oven to 180C/Fan 160C/Gas 4. Heat the olive oil in a large frying pan, add the almonds and garlic and fry gently until lightly golden. Remove from the pan with a slotted spoon and set aside on a plate.

3. Add the onion to the pan and fry gently until lightly golden. Add the dried chilli flakes, tomatoes and bay leaf. Stir well and season with salt and pepper. Simmer for 10 minutes or so, until the tomatoes are soft.

4. Meanwhile, put the almonds and garlic, bread and parsley into a blender or food processor with 1 tbsp of water. Blend to a rough paste and then stir into the tomato mixture, along with another 2-3 tbsp of water. Add the sherry vinegar, then taste and adjust the seasoning if necessary.

5. Arrange the cod fillets in an ovenproof dish, pour over the romesco sauce, cover the dish loosely with foil and bake in the oven for 15-20 minutes, depending on the thickness of the fish, until it is just done. Serve straight from the dish, sprinkled with a little chopped parsley if you like.

The post Cod with romesco sauce appeared first on Hello! Hooray!.