Recipe: Fillet of cod with cherry tomatoes and black olives

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Daniella Cocchia, head chef at the Osteria Italian restaurant in North Berwick, shares two mouth-watering dishes which make a perfect summer meal

Fillet of cod with cherry tomatoes and black olives

(serves four)

Ingredients

For the cod: 4 x 200g pieces of cod fillet Extra virgin olive oil White wine 250ml fish stock For the sauce: 20 cherry tomatoes (quartered) 20 black olives Extra virgin olive oil Garlic Seasoning Fresh basil Method Preheat the oven to 160 degrees and line a baking tray with greaseproof paper.

Flour then sear your cod fillets in a non-stick pan with a drizzle of oil on a medium heat for about 40 seconds each side.

Then place on the lined baking tray, add a splash of white wine, 100ml of fish stock and season.

Cook for 13-14 minutes, basting a few times to avoid it drying out.

For the sauce, slightly warm some oil in a non-stick pan, add the cherry tomatoes and toss, then add the black olives, a splash of white wine and the garlic.

Once the cherry tomatoes start to soften, add about 100ml of fish stock and season.

Lemon and berry mixed sponge pudding

(serves four)

Ingredients

For the sponge:

4 eggs 100g sugar

100g flour

For the mixed berry compote: 200g blueberries 200g raspberries 200g strawberries 200g blackberries 4tbsp caster sugar

For the lemon cream: 4 egg yolks 500ml milk 70g caster sugar

40g plain flour 1 lemon

Method

To make the sponge preheat the oven to 160 degrees and then butter and flour a cake tin.

Whisk eggs and sugar in a bowl until light and fluffy. Slowly fold in sieved flour, place into cake tin and bake for 30 minutes. Once the sponge has cooked turn out on to a wire rack to cool down.

For the mixed berry compote, place all the mixed berries into pan add 4tbsp of sugar and cover with water. Put on a low heat.

Once the berries have softened slightly, drain and return the juice to a medium heat until it reduces by half.

Once the syrup has cooled put the berries back into to it.

For the lemon cream, put the milk in a saucepan and slowly bring to the boil. Meanwhile, beat the egg yolks and sugar together until pale then add flour.

Once the milk has come to the boil add half to the egg mixture and whisk quickly to prevent it becoming scrambled eggs, then add in the rest of the milk and whisk.

Return mix to the pan and simmer for 3-4 minutes, whisking continuously.

Once it has thickened take off heat and leave to cool. Then grate in the lemon zest and the lemon juice.

Once everything is ready layer your glass with sponge, compote, and lemon cream, repeat this until the glass is full.

For an added flourish, decorate each glass with fresh berries and a sprig of mint.