Fillet of Cod with Spiced Vegetables

Fillet of Cod with Spiced Vegetables

Serves 2

Core recipe

4 small spring onions

4 stems baby fennel cut into strips lengthways

1 large red pepper

1 plum tomato

2 skinless cod fillets, about 140g each

½ tsp paprika

frylight

1 garlic clove, crushed

½ tsp chopped fresh ginger

pinch saffron threads

300ml fish stock (using stock cube)

2 tbsp chopped fresh coriander

Plunge spring onions into boiling water for 1-2 mins then refresh in cold water.  Cook fennel in boiling, salted water for 3-4 minutes then refresh in cold water.  Blister the skin of the pepper under the grill until black, then put hot pepper in plastic bag and skin will come off easier.  Seed the pepper and cut into chunks.  Blanch, peel and seed the tomato, and cut into large chunks.  Dust cod with black pepper and paprika, and set aside. 

Spray heavy frying pan with frylight and fry ginger and garlic.  Add fennel, spring oinions and saffron and cook for 2 minutes.  Add stock and simmer until liquid has reduced by half (should take about 8 mins).  Add pepper, tomato and coriander.  Season to taste.

In another pan, fry cod in a little frylight for about 3 mins on each side.  Arrange some vegetables on serving plates, drizzle over pan juices and top with fish.  Serve remainder of vegetables separately.