So this recipe isn't from one of my cook books as my self imposed cooking challenge states should be. But hopefully i will get round to adding one, i have a few more days & i'm planning on doing some cooking over the weekend.
At the moment we are talking wedding menus (yes i'm very aware that we aren't getting married for another thirteen months but if you want the good people you need to get organised. I keep getting so excited & changing my mind on things, but we have a fair idea of what we are going with. Mrs Rhodes is in the midst of an organisational flurry of marquee quotes & portable loo choices which is a great help, you might think you know what a wedding entails, but once you start writing it down & you get onto the second piece of A4 paper the panic sets in... Currently the main issue is the Houseboy's insistence that our first wedding dance should be LMFAO shuffling song...
Pretty excited about the upcoming bank holiday which is going to be filled with activities - some of them healthy, some of them not so much. Tomorrow night we kick off proceedings with a wine tasting evening at Miss Stewart's where we each take our favourite choice from our recent wine tasting course at the West London Wine School (so worth booking into) i will be taking a Château L'Hospitalet La Clape, which is a massively punchy red.
This is fairly quick & simple dish which is lovely & healthy. Serve with additional veggies or raw spinach. You can also play around with what you combine with the bread crumbs, maybe add some ginger, or some grated cheese (maybe not together though!) use different herbs & spices. This works best with white fish.
Feeds two people.
- two cod fillets
- two large handfuls of breadcrumbs
- one whole red chilli
- zest of one lemon
- one large handful of flat leaf parsley
- good slug of olive oil (sorry for sounding like Jamie Oliver)
- one - two tins of butter beans (depending on if you are serving with other veggies or not)
- one large clove of garlic
- four tbsps of chopped chives
- splash of olive oil
Pop your grill on to heat up. Finely chop the chilli & parsley, zest the lemon & combine them all with the breadcrumbs, olive oil & s&p. Lay the cod fillets on a baking tray & carefully spoon the mixture on the top of each fillet making sure each one is nicely topped. Place under the grill until the fish is cooked through & the topping is crispy.
While the fish is grilling you can whip up the butter beans which will take a speedy five minutes. Add a splash of olive oil to a hot pan, crush the garlic, add to the pan & soften - make sure it doesn't burn. throw in the drain butter beans and give it a good stir. When the butter beans are warmed through, toss in the chopped chive, give it a good stir & season. Check the fish & if ready serve up & tuck in (sounding like Jamie Oliver again. Oh dear.)
A super cool rainbow over the north sea
near Mrs Rhodes' house.