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Duration: 20 minutes
Amount of servings: 1
The ingredients for the codfish:
- 1 Codfish of 200 grams
- 1 slice of spelt bread
- 2 small garlic cloves
- 1/2 ts fennel seeds
- 3 anchovy filets
- 70 gr sundried tomatoes
- 1/4 bunch fresh basil
- 20 gr grated parmesan cheese
- 1/2 lemon
- 1/2 tbs balsamic vinegar
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- Olive oil
- Salt & Pepper
The ingredients for the salad:
- 50 gr corn salad
- 6 cherry tomatoes
- Parmesan cheese
- 1 tbs roasted pine nuts
- 2 slices of Serrano ham
- 2 tbs extra virgin olive oil, 1 tbs balsamic vinegar (dressing)
What you do:
- Preheat your grill in the oven. Add a large splash of olive oil to a baking dish. Add a pinch of salt and pepper and the fennel seeds and rub the codfish with this mixture. Put them on their skin in the baking dish and add a little bit more olive oil on top. Put the baking dish in the middle of your oven under the grill for 5 minutes.
- Meanwhile make the crust. Tear the bread in pieces and put in your food processor and mince. Add one crushed garlic clove, and some drops of the oil from the anchovy filets. Put the crumbly mixture in a bowl and set aside.
- Then, without cleaning the food processor, add the anchovy filets, sundried tomatoes, the other crushed garlic clove, fresh basil, and the grated parmesan cheese. With a fine grated, grate the zest of the lemon and add to the mixture together with the juice of half a lemon and balsamic vinegar. Mix until it's a smooth paste.
- Get the fish out of the oven and put the sundried tomato mixture on top followed by the bread crust. Put the fresh thyme and rosemary on top and sprinkle some olive oil on top. Put the fish back under the grill for about 10 minutes until they are golden brown and crunchy.
- Then, just mix the salad ingredients but only add the dressing as you start eating.
- Get the fish out of the oven and serve with the salad.
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