Cod en Croute

I feel like I have been really slack on the blogging front recently but I always find this time of year so incredibly crazy that I have struggled to find the time. We are hosting Christmas for this first time this year so being the mad obsessed foodie/Christmas-elf that I am I have been doing lots of planning, prepping, wine drinking and over all getting massively excited. I may have been too busy to blog but that doesn’t mean that I haven’t been rustling up anything delicious in the kitchen, and this dish is one example of a really simple, easy meal you can whip up in half an hour!

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Serves 4

  • 4 small and chunky pieces of cod
  • Salt
  • 2 courgettes – finely sliced and griddled.
  • 1 yellow pepper – grilled until black and then washed so that you remove the skin and are left with soft juicy flash
  • 1 clove garlic – crushed
  • Juice 1 lemon
  • 5 sundried tomatoes garlic
  • Parmesan
  • 1 tbsp olive oil
  • 1 sheet of puff pastry – cut into 4 strips
  • 1 egg – beaten

Serves 4

Pre-heat the oven to 180’C

Put the pepper, garlic, lemon, sundried tomatoes and parmesan in a blender and whiz into a paste

Spread the paste out onto each pastry sheet, leaving about 1cm round the edge

Rub the cod in salt and wrap the courgette strips around each piece

Place each cod at the bottom of the pastry and fold the top half over the fish

Pinch around the edges with a splash of milk to seal and make 3 sliced along the top of the pastry.

Brush the pastry with the beaten egg and bake in the oven for about 18-20 minutes, until the pastry is lovely and golden.

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