Cod Herb Gratin
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 4 people
This tasty dish uses crushed matzo, chopped herbs and grated cheese on top of fillets of cod. It makes a plain piece of cod a little more interesting over Passover when fish can get boring.
I like to serve it with herb-mashed potato – using the same herbs as used in the herb crust and roasted tomatoes.
It can be prepared up to 4 hours in advance, stored in the fridge and cooked when required.
Ingredients
- 4 160g –225g cod fillets –skinned and pin boned
Herb Crust
- 2 large Rakusen’s matzo squares
- zest of 1 lemon
- 2 tablespoons grated cheddar cheese
- 2 spring onions – roughly chopped
- 2 tablespoons tomato puree or paste
- 3 tablespoons chopped fresh dill
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
- 4 large salad / beef tomatoes – cut in half horizontally
- 3 cloves garlic – peeled and finely chopped
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
Garnish: Wedges of lemon, sprigs of dill
Method
- Pre-heat the oven to 180°C / 350°F / Gas mark 4.
- Place the matzos, cheese, spring onions and herbs into the food processor. Remove and set aside.
- Using a pastry brush, glaze the cod fillets with a little tomato paste. Gently press the herb crust mixture over the fillets. Season with salt and freshly ground black pepper and drizzle over some extra virgin olive oil.
- Bake for 20 minutes
- For the tomatoes, place some chopped garlic inside the tomato flesh, drizzle over a little extra virgin olive oil and season with salt and freshly ground black pepper.
- Bake the tomatoes in the same oven as the cod.
To serve the stylish way: Dust the plate with a sprinkling of black pepper. Drizzle a little extra virgin olive oil over the salmon just before serving.
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