Updated: Mar 25
Preparation time: 10 minutes | Cooking time: 25 minutes | Serves: 4
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
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.
Serve with chargrilled baby gem lettuce; simply slice a whole baby gem in half lengthways, and sear in a hot grill pan or frying pan with a little olive oil until blackened and just warmed through.