Home cooking: Crumble-topped baked codfish

By Lena Gidwani, March 11, 2015

Photos by Claire Zheng

The cod is no romantic fish. Its capture has inspired neither artistic masterpieces nor heroic rituals. And yet, it’s unusual to find a fish that nations went to war over. As a matter of fact, the last of the Cod Wars, a series of skirmishes between Britain and Iceland, ended in 1976. Popular fare, especially when dried and salted, its flaky flesh is also almost 100 percent cholesterol free and an important source of vitamins and minerals like phosphorus, calcium and iodine, as well as Omega-3 fatty acids. This family favorite is perfect to enjoy year round.

Ingredients (serves 1):
175g codfish
50g cherry tomatoes, sliced in halves
15g onion, sliced finely
2 cloves of garlic, chopped
50g butter
2 slices of wheat bread
1 lemon, juiced
10ml white wine
30g block of fresh Parmesan
1 tsp chicken powder
20g parsley, chopped finely
10g fresh basil leaves, chopped finely
Olive oil
Turmeric powder
Salt and pepper

For garnish: slices of mixed grilled vegetables (zucchini, eggplant, tomato) and rice (Mediterranean pilaf or white)

Preparation:
1) In a frying pan, fry the codfish on each side but just halfway. Set it aside.
2) In the same pan, add some olive oil. Throw in the onions and garlic and fry for a few seconds. Add the cherry tomatoes and continue to pan-fry for another two minutes. Throw in a pinch of salt and pepper. Remove from heat and set aside.
3) In a food processor, combine bread, chopped basil, parsley and Parmesan till it becomes a crumble. Set aside.
4) To make the lemon sauce, take a saucepan and fry the onions. Add white wine, chicken powder, turmeric powder and lemon juice, along with the butter and slowly bring to a boil. Add a sprinkle of salt and pepper to taste.
5) Place half of the fried cherry tomatoes, onion and garlic in a baking tray. Put the codfish fillet on top and cover with the remaining cherry tomatoes, onion and garlic.
6) Coat the top with the pre-made crumble and bake in the oven for six minutes at 175 degrees Celsius.
7) To serve, place the fish on a large plate. Arrange the vegetable garnish and the rice. Pour the lemon sauce over the fish.

// This delicious recipe is courtesy of Chef Eric Ribette from Royal Tulip Carat Guangzhou.