Fried cod steaks with tomato fondue

4 servings

Ingredients

Quantity Ingredient
4 200 g Cod Steaks; (skin on)
4 tablespoons Flour
500 grams Young Spinach Leaves
1 pinch Freshly Grated Nutmeg
Seasoning
A little Olive Oil
500 grams Tomatoes; (quartered)
1 Onion; (sliced)
2 Cloves Garlic
100 millilitres White Wine; (for vegetables
; stock)
Seasoning
Fresh Basil Leaves

Directions

FONDUE

1. Coat the fish (skin side only) with flour.

2. Heat the oil in a frying pan and fry the fish skin side down to crisp the skin.

3. Turn fish over and seal other side.

4. Reserve and roast in the oven for 7 minutes at Gas Mark 8 / 190ºc.

5. Wilt the spinach in a hot frying pan with a little oil, add the nutmeg and season.

6. Sweat off the onions and garlic in a heavy saucepan and add the tomatoes and wine (or stock). Cook for 15 to 20 minutes and blend in the food processor and pass through a sieve. Season and serve.

7. Construct the dish with the spinach underneath the fish and the sauce around, finished with a little basil.

Converted by MC_Buster.

NOTES : Chef:Steven Saunders

Converted by MM_Buster v2.0l.

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