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Name: Braised Cod Fillet with Soft Nicoise Crush And Basil
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 6 sl White bread; (crusts; 1 Glass of dry white sherry; 2 sm Shallots; peeled and finely; ; chopped; Salt and cayenne pepper; 200 ml Fish stock; (6.6fl oz); 125 g Softened unsalted butter;; 25 g Black olives; (pitted and; Flour for dusting; Half lemon; Juice of; Salt to taste; 475 g Fresh baby spinach; (1lb); 2 Eggs; 1 ts Chopped thyme; 75 g Diced unsalted butter; (3oz); ; (1oz); 2 Salted anchovy fillets;; Half a lemon; Juice of; 6 Basil leaves; 50 g Unsalted butter; (2oz); 3 Basil stalks; 2 tb olive oil; 1 ts Tomato puree; 4 225 g; (8oz) cod supremes; 1 Crushed clove of garlic; 6 Plum tomatoes; 6 Basil leaves; cut into

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INGREDIENTS

6 sl White bread; (crusts
1 Glass of dry white sherry
2 sm Shallots; peeled and finely
; chopped
Salt and cayenne pepper
200 ml Fish stock; (6.6fl oz)
125 g Softened unsalted butter;
25 g Black olives; (pitted and
Flour for dusting
Half lemon; Juice of
Salt to taste
475 g Fresh baby spinach; (1lb)
2 Eggs
1 ts Chopped thyme
75 g Diced unsalted butter; (3oz)
; (1oz)
2 Salted anchovy fillets;
Half a lemon; Juice of
6 Basil leaves
50 g Unsalted butter; (2oz)
3 Basil stalks
2 tb olive oil
1 ts Tomato puree
4 225 g; (8oz) cod supremes
1 Crushed clove of garlic
6 Plum tomatoes
6 Basil leaves; cut into

Servings

INSTRUCTIONS

For the Crush: Put the bread into a food processor and process into fine breadcrumbs. Add the rest of the ingredients and quickly process, just to incorporate, season to taste with a little salt and lemon juice. Refrigerate for about one hour. Roll the mix between 2 sheets of grease proof paper to about 5mm thickness and leave in the fridge to set. Cut to the size of the cod when required. For the cod: Heat the olive oil in a large non stick frying pan, season the cod with salt and lemon, and lightly dust with flour. Place the cod into the pan, flesh side down, skin side up and lightly colour for 2 to 3 minutes, turn over and repeat. Remove and keep hot. Add the shallots to the same pan and sweat gently for one minute, add the white wine and reduce by half. Add the fish stock and basil stalks, bring back to the boil, return the cod to the pan and cover. Place in a pre heated oven at 180?C350F/gas mark 4 for 4 to 5 minutes. Remove the cod and place a square of the nicoise crust on top and heat the crust under a hot grill, remove and keep hot. To cook the spinach, bring the 4 tbsp of water to boil in a non stick frying pan. Add the butter and incorporate, add the spinach and cook for 3 or 4 minutes. Season with salt and pepper. Remove and divide equally between 4 hot serving plates. Place the cod in the centre of each, on top of the spinach. To finish the sauce, pass the cod cooking liquor through a fine sieve into another pan. Bring back to the boil, incorporate the butter, add the diced tomato, basil julienne and season to taste and divide equally between the plates. Serve immedieatly.

NOTES

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Braised Cod Fillet with Soft Nicoise Crush And Basil

6 sl White bread; (crusts
1 Glass of dry white sherry
2 sm Shallots; peeled and finely
 ; chopped
 Salt and cayenne pepper
200 ml Fish stock; (6.6fl oz)
125 g Softened unsalted butter;
25 g Black olives; (pitted and
 Flour for dusting
 Half lemon; Juice of
 Salt to taste
475 g Fresh baby spinach; (1lb)
2 Eggs
1 ts Chopped thyme
75 g Diced unsalted butter; (3oz)
 ; (1oz)
2 Salted anchovy fillets;
 Half a lemon; Juice of
6 Basil leaves
50 g Unsalted butter; (2oz)
3 Basil stalks
2 tb olive oil
1 ts Tomato puree
4 225 g; (8oz) cod supremes
1 Crushed clove of garlic
6 Plum tomatoes
6 Basil leaves; cut into

For the Crush: Put the bread into a food processor and process into  fine breadcrumbs. Add the rest of the ingredients and quickly  process, just to incorporate, season to taste with a little salt and  lemon juice. Refrigerate for about one hour. Roll the mix between 2  sheets of grease proof paper to about 5mm thickness and leave in the  fridge to set. Cut to the size of the cod when required.    For the cod: Heat the olive oil in a large non stick frying pan,  season the cod with salt and lemon, and lightly dust with flour.  Place the cod into the pan, flesh side down, skin side up and lightly  colour for 2 to 3 minutes, turn over and repeat. Remove and keep hot.    Add the shallots to the same pan and sweat gently for one minute, add  the white wine and reduce by half. Add the fish stock and basil  stalks, bring back to the boil, return the cod to the pan and cover.  Place in a pre heated oven at 180?C350F/gas mark 4 for 4 to 5  minutes.    Remove the cod and place a square of the nicoise crust on top and  heat the crust under a hot grill, remove and keep hot.    To cook the spinach, bring the 4 tbsp of water to boil in a non stick  frying pan. Add the butter and incorporate, add the spinach and cook  for 3 or 4 minutes. Season with salt and pepper. Remove and divide  equally between 4 hot serving plates. Place the cod in the centre of  each, on top of the spinach.    To finish the sauce, pass the cod cooking liquor through a fine sieve  into another pan. Bring back to the boil, incorporate the butter, add  the diced tomato, basil julienne and season to taste and divide  equally between the plates. Serve immedieatly.

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Nutrition

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Serving Size: 1 Serving (2005g)
Recipe Makes: 1 servings

Calories: 911
Calories from Fat: 522 (57%)

Amt Per Serving		% DV

	Total Fat 58g	77 %
	Saturated Fat 16.6g	83 %
	Monounsaturated Fat 24.2g
	Polyunsanturated Fat 8.2g
Cholesterol 2115mg		651 %
Sodium 1048.7mg		36 %
Potassium 2455.8mg		65 %
Total Carbohydrate 33.5g		10 %
	Dietary Fiber 9.1g	36 %
	Sugars, other 24.4g
Protein 69.6g		99 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 911

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