Husband and I try to eat fish at least twice a week. Not an onerous decision as we both love seafood. But I do fall into that trap of serving our fish in the same, or a very similar, way. So, yesterday I decided to try something a little different. I had spent the morning giving our food cupboards a really good (and rather cathartic) clear out (am I the only one who has spices which expired about a decade ago?!) I wanted to use up some preserved lemons I discovered lurking at the back of one of the shelves, so I adapted a recipe I found for cod fillets with preserved lemons.
Cod Fillets With Preserved Lemons
Ingredients serves 2 but easily doubled
2 cod fillets
Handful breadcrumbs (I use lemon and pepper crust from Waitrose) or panko breadcrumbs
Salt and black pepper
1 preserved lemon, pith and seeds removed and finely chopped
1 tbsp olive oil
10g unsalted butter
2 tbsp capers, drained
1 tbsp lime juice
2 tbsp flat-leaf parsley, finely chopped
Pack cooked lentils
Jar of carrots and peas
How to prepare
Line a small roasting dish with foil or baking parchment. Pop the cod fillets on top and spray or drizzle with olive oil, spoon over a thick layer of breadcrumbs, drizzle over a tiny bit more oil and season with salt and pepper. Put in pre-heated oven 180 degrees for 15 mins. When done, leave to rest for 2 or 3 minutes.
In the meantime, add a drizzle of oil into a large frying pan (preferably deep sided) and, when hot, add the chopped preserved lemon. Cook for 2 mins. Add the butter, capers and lime juice and cook, stirring, for another minute or so.
Then add the cooked lentils and the jar of carrots/peas and stir to combine and heat through.
Divide between two plates, put the cod fillets on top and serve. Makes for a filling and flavourful meal. Hope you enjoy as much as we did…
Seen our recipe for Easy Curried Fish Stew?