Ingredients for two:
Two cod fillets – skinned and boned.
Fresh Tomato Puree:
3 shallots – peeled and chopped.
5 ripe tomatoes chopped – vine tomatoes are best.
30g of butter.
1 dessert spoon of tomato puree.
Salt and ground black pepper to season.
1 tsp balsamic vinegar.
6 rashers of streaky bacon.
6 green beans – topped, tailed and blanched.
1/2 savoy cabbage – chopped and blanched.
1 cup of water.
2 wedges of lemon.
Fresh basil leaves.
Set oven to gas mark 7 – 425f/220c
Place your 6 rashers of streaky bacon on a non-stick tray and place a further non-stick tray on top of the bacon – place in the oven for 30-40 minutes or until the bacon is cooked and crispy. Check after 20 mins’.
Tip:Lay your bacon between two sheets of greasproof paper before placing between baking trays – this prevents bacon from sticking.
Once the bacon rashers are cooked remove from the tray and set aside.
In a pan sweat your chopped shallot or onion with the butter.
When the shallots/onion have softened, add the chopped tomato, tomato puree and sugar.
Place a lid on the pan and, over a low heat, cook for 30-40 minutes – stirring every 5 minutes to prevent the contents from sticking/burning.
Once the tomatoes have broken down to a soft puree blend with a hand blender and season with salt and pepper and balsamic vinegar. Set aside.
Turn on your grill to medium:
Grease a flat oven-tray with butter.
Place the fish on the tray and smear the fish with thin layer of butter.
Season with salt and black pepper.
Grill for 10 minutes or until fish is cooked – keep warm.
In a pan bring to a simmer a cup of water with the 35g of butter. Add your blanched beans and cabbage. Season with salt and white pepper. Pop a lid on the pan and heat your veg’ for 2 mins’.
Serve your grilled fish with hot tomato puree, warm crispy bacon rashers and your veg’.
Serve with a wedge of lemon and basil leaves.