Who knows what the weather is doing from one day to the next. I know it's the national pass time to talk about the weather, but it really affects what I want to eat. If it's hot, I want something fresh that reminds me of being on holiday, having dinner by the sea and watching the sun set over the horizon. If it's miserable and raining, I want something that's going to give me a big hug. Luckily, this little dish gives you both - perfect for the British summer!
Spiced sustainable cod 'burger' with Heirloom tomato salad
serves 2, but it's hardly rocket science to change the quantities...
2 sustainably caught cod fillets (about 150g each) skin on.
2 tortano rolls
Handful of wild rocket (washed)
2 tablespoons of mayonnaise - homemade preferable, but I used Tracklements for this one
1 tsp hot smoked paprika
1 tsp garam masala
2 tsp corn flour
4 juicy heirloom tomatoes
Cold Pressed Rapeseed oil
sprig of thyme
salt and pepper to taste
Forget your 15 minute meals - this was on the table in 10 with no rushing at all. Put a frying pan on a medium heat and let it warm up. Then take a plate and mix the corn flour, paprika, garam masala, and a pinch of salt onto it. It's time to coat your cod fillets liberally with the spice and flour mix. Make sure every part is covered and really press the fish into the mix. The corn flour will give a really lovely crunch to the outside without feeling too heavy.
All coated? Good. Now pour a generous glug of rapeseed oil into your pan, probably half a centimetre deep. Place the cod in skin side down and don't touch it for 3 minutes. To help you with the temptation of touching it, cut your tortano rolls in half. Then chunk up your heirloom tomatoes, and put in a bowl with another glug of cold pressed rapeseed oil, the leaves from a sprig of time, and a pinch of salt and grind of pepper. Leave to one side to infuse.
That probably took you about 3 minutes. Now, turn the fish over and cook for another minute or so on the fleshy side. After a minute, remove the fish to a plate to rest, and place the Tortano rolls into the pan to toast and char, and suck up the paprika, masala infused oil. I've talked about Tortano bread on here before, but I really love it! Sourdough with baked potatoes folded into the bread - just amazing, and really helps with the comfort as it begins to drizzle outside...
Anyhow, back to the dish. Give the rolls about a minute or so until they get slightly charred on the cut side. Now, assembly. Bottom half of roll, mayo, cod, rocket, mayo, top half of roll. A sriracha mayo or perhaps a tartare sauce could work well, and maybe a couple of pickled chillies if you feel the need for a bit more heat. Mayo worked perfectly for me on this one. Add the beautiful heirloom tomatoes (the thyme really makes them ping) and devour. Reminiscent of a Baha fish taco in the sun, or the best fish finger sandwich you've ever had if it's a wet Wednesday.
Products can all be found at the De Beauvoir Deli - 98 Southgate Road, N1 3JD from our wonderful suppliers:
Sustainably caught cod - The Fresh Fish Shop
Tortano rolls - The Flour Station
Wild Rocket - Chegworth Valley
Heirloom tomatoes - The Tomato Stall
Mayo - Tracklements