Cod Fillets, Roasted Vegetables & Sauce Vierge
What you’ll need
- 2 Young’s Atlantic Cod Fillets
- 1 medium red pepper & 1 medium yellow pepper, sliced into wedges
- 1 small courgette cut into chunky slices
- 1 red onion cut into wedges
- 1 sprig rosemary
- 2 tbsp olive oil
- Sea salt
- Ground black pepper
Sauce Vierge
- 4 tbsp olive oil
- 3 large vine ripened tomatoes, peeled & finely diced
- Juice of 1 lemon
- 1 clove garlic, finely chopped
- 3 black olives, chopped
- ½ tsp red chilli, finely diced
- 12 coriander seeds, crushed
- Sea salt
- Ground black pepper
- 2 tbsp fresh basil, chopped
- 1 tbsp fresh chives, chopped
- 1 tsp fresh tarragon, chopped
Cooking time
30 minsServes
2
How to make it
- Make the sauce vierge 1 hour before serving. Combine all the ingredients together, except the fresh herbs, mix well & put to one side. Add the fresh herbs 15 minutes before serving.
- Preheat the oven to 200°C/180°C Fan/Gas Mark 6.
- Place the peppers, onions, courgettes & rosemary onto a baking tray. Season well, drizzle with olive oil & bake in the oven for 8-10 minutes.
- Heat 1 tbsp olive oil in a frying pan over a medium heat & pan fry the cod for 8-10 minutes turning once.
- The sauce Vierge can be served warm or cold – if serving warm, heat gently just prior to serving.
- Divide the roasted vegetables between two plates & place the cod fillets on top. Spoon the sauce over the top and serve.
- Serve with a dressed watercress salad.
- Enjoy with a chilled glass of lightly oaked Chardonnay Wine.