Baked cod and tomatoes
By Hawkshead Relish
The sweetness of black garlic is fantastic with fish and tomatoes. You can use hake, sea bass, haddock or salmon instead of cod for this recipe – just ask your fishmonger to skin and debone the fish for you – which is quick and easy to prepare.
• 1 finely diced small onion
• 200g halved cherry tomatoes
• Dash of olive oil
• Salt and pepper
• 4 x 120g skinned cod loins
• 4 tablespoons Hawkshead Relish Black Garlic Ketchup
• 2 slices of white bread
• 15g chopped flat-leaf parsley
• 2 large chopped cloves of garlic
• Zest of 1 lemon
• For the white bean salad
• 340g tin of cannellini beans
• 1 small finely chopped red onion
• 1 teaspoon chopped mint
• 2 tablespoons olive oil
• 1 tablespoon sherry vinegar
• Salt and pepper
For the baked cod:
Heat the oven to 180°c. Sauté the onion and tomatoes in a frying pan with a little olive oil to soften them, then transfer to an ovenproof dish. Season with salt and pepper and drizzle over a little more olive oil, then place in the oven for 8 minutes.
Place the fish on top of the tomato mix and top each piece with a spoonful of Black Garlic Ketchup. Remove the crusts from the bread and whizz or tear into breadcrumbs. Mix these with the parsley, garlic, lemon zest, and seasoning. Sprinkle the crumb on top of the fish.
Bake in the oven for around 10 to 14 minutes, depending on the thickness of the fish, so it’s just cooked through. Meanwhile, make the accompaniments.
White bean salad:
Drain and rinse the cannellini beans, then mix all the ingredients together.
Serve the salad on the side with the crumbed fish and tomato base.
Caramelised red onion focaccia
By Dan McGeorge, head chef, Rothay Manor
• 500g bread flour
• 11g salt
• 13g fresh yeast
• 30ml olive oil
• 283ml tepid water
• 2 red onions
• 1 tblsp rosemary (chopped)
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