https://www.amazon.co.uk/Little-Green-Spoon-Deliciously-home-cooking/dp/1785032763/ref=sr_1_1?ie=UTF8&qid=1472740214&sr=8-1&keywords=the+little+green+spoon
https://www.amazon.co.uk/Little-Green-Spoon-Deliciously-home-cooking/dp/1785032763/ref=sr_1_1?ie=UTF8&qid=1472740214&sr=8-1&keywords=the+little+green+spoon
Recipes

Sun-dried Tomato Seed Crusted Cod

Ingredients

  • 2 Cod Fillets
  • 2 Tablespoons of Sunflower Seeds
  • 2 Tablespoons of Pumpkin Seeds
  • 1 Tablespoon of Olive Oil
  • 2 Teaspoons of Sun-dried Tomato Paste
  • Coarse Salt

This sun-dried tomato seed crusted cod is a really special. Flakey cod draped in sun dried tomato paste and coated in crispy seeds- it’s to die for! It can be hard to make restaurant quality fish at home but this is definitely on par and oh so simple. A beautiful, easy dinner in just a few minutes.

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Preheat the oven to 180’C. Add the seeds to your food processor and pulse until you have a gritty seed flour.

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Transfer the seeds to a bowl and drizzle in one tablespoon of olive oil and a good pinch of coarse salt, then mix everything together. I also like to add about a teaspoon of each of the seeds so that there’s a few whole ones for texture and decoration.

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Line your roasting tin with tin foil and lay out your cod fillets.

Add about a teaspoon of sun dried tomato paste on top of each and spread it out evenly using a knife.

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Then use a spoon to add on the seed coating, using the back of the spoon to press the coating into the sun dried tomato paste.

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Bake at 180’C for about 13 minutes, until the fish flakes easily with a fork and the seeds and golden and toasted. I served mine with mashed sweet potato and roasted asparagus.

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