Today felt like actual Sring. There was sun and it actually felt a little bit warm outside. I’ve been wanting to make this for a while and it didn’t feel too summery because the salad was warm!
I made two lots so I can have an extra portion for lunch tomorrow or the next day.
For 2 people you will need:
- Cod Loin or 2 portions of Cod
- 2 slices of stale Wholemeal Bread
- small handful of Basil
- half bunch of Chives
- half bunch of Parsley
- 50g Butter
- 1 Lemon
- New Potatoes enough for 2 people
- 3 Eggs
- Cherry Toms
- 60g Black Olives
- Green Beans
- 1 Romaine Lettuce
- Olive Oil
- Salt and Pepper
First thing is start cooking the New Potatoes and the Eggs. I boiled the Eggs for 6 minutes then ran under a cold tap for a minute or so to stop them cooking. If you peel the Egg under the water the shell should come off really easily.
Meanwhile, blitz the Bread with the Herbs. Add the grated Zest of one Lemon, melt the Butter and add that too.
Portion the Cod if using a Cod Loin, season with Salt and Pepper and top with the Herb Crust. Pop in the oven on 180′ for 10 minutes.
Keep an eye on the Potatoes and when they are very nearly ready, add the Green Beans to the pan and cook for 2 minutes.
After 10 minutes, take the Cod out the oven and add the Cherry Toms and Olives to the dish, then pop back in the oven for 5 minutes.
Chop some Lettuce and Basil and mix with the Potatoes and Green Beans whilst they are still hot. Add the juice of half a Lemon, a little Olive Oil and some Salt and Pepper.
Plate everything up together with the Eggs cut in half.
And that’s it!
Hope you enjoy, this is now up there with one of my favourite Lunches and would also make a lovely Summertime dinner!