As a result, I didn’t have much opportunity to cook last week. Therefore, this week I have gone extravagant and bought lovely food to cook everyday. Yesterday (Monday) I had slow cooked steak with a truffle oil salad. The salad was lovely and the steak was tender and moist, but went a little bit cold, a little too quick. The salad may feature on FADhoppers at some point, but I doubt the steak will.
This recipe has been FADhoppered from Good Food as have lot of my recipes been.
If the fish doesn’t look like Cod, its because we chose Plaice as a cheap alternative. Don’t bother. Tastes nicer with Cod so go for Cod!
P.S. Go Dick in UK Celeb Masterchef!!
Prep Time: 10 minutes
Cooking time: 30 minutes
Handful of green beans
Small handful black pitted olives
1 lemon, zest and juice
2 cod fillets
4 slices pancetta
Small handful of tarragon sprigs, finely chopped
Sea salt and black pepper
Heat oven to 180 Deg C.
Add the beans for the final 2-3 mins.
Add into a baking dish and add the olives, lemon zest and oil.
Wrap the cod 2 rashers of pancetta.
Place on top of the potatoes.
Cook in the oven for 10-12 mins or until cooked.
Squeeze over the lemon juice and scatter the tarragon.
Chef Tip: If you want crispier new potatoes, roast them in the baking tray for 20 minutes at 200 Deg C before adding to the rest of the ingredients.