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Sunday, 10 November 2013

Crunch-Topped Cod - A Random Recipe

I've missed a couple of months of Random Recipe posts, the blogger challenge run by Dom at Belleau Kitchen.  It's a lot of fun to take part, however due to impending work on my kitchen I've had to clear all my cookbooks away into bags and boxes, but I came across a pile of old Bella Cookbook magazines to which I applied the standard Random Recipe formula!

My random choice was January/February 2004, goodness nearly 10 years ago!  I did love this magazine, looking through these copies there are loads of recipes that I have made and must revisit.

However, Random Recipes is about making recipes you have overlooked and never made so my random pick is Crunchy Topped Haddock Cod, or other white fish of your choice.  I used frozen cod because it was what I had in the freezer.

Crunch-Topped Cod
Serves 4
4 (175g/6oz) pieces of cod fillet (or other white fish)
4 small tomatoes, sliced
2 tbsp olive oil
1 garlic clove, peeled and sliced
2 (250g) bags spinach, rinsed and drained
1/2 tsp freshly grated nutmeg
1/2 (250g) tub mascarpone cheese
75g/3oz Cheddar cheese, grated
1 (30g) bag plain crisps, lightly crushed

1. Preheat the grill to high.  Place the cod on a foil lined grill pan. Season with salt and pepper.  Top with tomato slices. Grill for 3-4 minutes until the fish is cooked through. 
2. While the fish is cooking, heat the oil in a large pan.  Fry the garlic of r1 min.  Add the spinach. Cover; cook over a medium heat for 3-4 minutes until wilted.  Draini n a sieve, pressing out the excess liquid with the back of a spoon. Season with nutmeg and freshly ground black pepper.  Keep warm.
3. Apread the mascarpone over the tomatoes an fish.  Top wth Cheddar chees; season.  Grill for 2-3 minutes until melted. Scatter over the crisps; gril lfor 1 min until golden. Serve the fish with the warm spinach.


I made some mashed potatoes and served them topped with the spinach and cheesy fish.  The from fish fillet flaked easily and the combination of the creamy mascarpone, juicy tomatoes, sharp Cheddar cheese and crunchy crisps was a total delight.


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7 Comments:

At 11 November 2013 at 10:16 , Blogger belleau kitchen said...

I LOVE the topping on this, it looks spectacular and will be stealing this idea for future topping ideas... love your use of magazines, brilliant stuff and so lovely to have you back on board this month, it must be so hard without a kitchen! xxx

 
At 11 November 2013 at 15:16 , Blogger Karen S Booth said...

SOOOOO much better than rabbit! LOL! I hope the lack of kitchen does not hinder your tasty creations! Karen xxx

 
At 11 November 2013 at 20:07 , Anonymous Camilla @FabFood4All said...

Love this recipe Janice, there aren't enough recipes using crisp in the topping, think it was a fashion at one time along with cornflakes:-)

 
At 13 November 2013 at 22:11 , Blogger Sally Akins said...

Yes! I remember crisps on top of pasta bakes being very popular at one point.

Great post, Janice

 
At 15 November 2013 at 23:34 , Blogger Phil in the Kitchen said...

I have very fond, if slightly hazy, memories of topping various dishes with crisps back in the 1970s. It's definitely due for a revival (and I don't say that about much from the 70s). I love the sound of this.

 
At 17 November 2013 at 16:45 , Anonymous Laura Loves Cakes said...

I really like the look of this...it looks very neat stacked up and a great crisp topping too! I'd quite happily scoff this :-)

 
At 1 December 2013 at 05:41 , OpenID lawstudentscookbook said...

Oh my! I'm bookmarking this one. I need to make this. Chips on top of anything is perfect.

 

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I love to read your comments and try to reply when I can. I have had to enable comment moderation due to high levels of spam, so it may take a little time before your comment is visible. Please let me know if you make one of my recipes or if you have any questions I will try to answer them. Janice

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