Cod with Jammy Tomatoes & Sourdough Crust - Brooke Kelly Nutrition
Luscious and flaking apart murray cod, in a sauce made from new season baby heirloom tomatoes, cooked down with Calabrian chilli, anchovy, shallots, garlic
Ingredients
- 500g Murray cod (or meaty white fish), boneless and skinless
- 2 tablespoons extra virgin olive oil
- 1 cup sourdough breadcrumbs
- 4 oil packed anchovies plus 1 tablespoon anchovy oil reserved
- 2 large shallots, finely sliced
- 6 cloves garlic, peeled and finely sliced
- ½ teaspoon sweet paprika
- 1 tablespoon jarred Calabrian chilli (Italian style)
- 2 teaspoons tomato paste
- 30g unsalted butter
- 1 tablespoon sherry vinegar
- 3 cups baby heirloom tomatoes (or cherry tomatoes)
- 2 tablespoon water
- 10g fresh basil, picked
- Salt
- Pepper
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