Oven baked fillet of cod
Bramley Lodge is located just off the N25 on the Cork to Waterford road on your way to Cobh. They have a wide range of freshly prepared food dishes to choose from, including this one.
Oven baked fillet of cod, wilted spinach, fresh herb crust with a sundried tomato and bell pepper coulis
320g Fresh cod fillet
Handful of baby spinach
150g fresh breadcrumbs
100g of fresh herbs ( dill, basil, parsley, coriander)
1/2 lemon zest to mix with breadcrumbs
For the bell pepper coulis
2 red bell peppers (roasted)
2 small shallots diced
1 tsp balsamic vinegar
1 tsp extra virgin olive oil
150ml vegetable stock
Prepare the fresh fillet of cod trimming off any fat or bones and place on a non stick tray.
In a food processor blend fresh bread to a crumb, roughly chop the herbs of your choice and add to the food processor. Blend till the crumb turns a nice green colour.Take out and put into a bowl, take the zest off ½ lemon and mix through the crumb then season with salt and pepper. Place the herb crumb over the top of the cod and push down a little. In a preheated oven bake the cod for 12-15 mins at 160 degrees celcius. 5 mins before the cod is ready heat a spoonful of garlic butter in a frying pan, add the baby spinach and quickly toss till wilted.
Oven roast the bell peppers till the skin looks to come off. Transfer into ice cold water and remove the skin. Roughly chop the shallot and peppers. In a thick bottomed pan add olive oil and cook shallots and peppers till soft, add the balsamic vinegar and reduce down. Add the vegetable stock and leave to simmer for 10 mins. Place into a food processor and blend. Season to taste.