Monday, March 10, 2008

Baby Baked Cod With Sweet Peppers Mayonnaise

Feeling a tad creative today so made this for Kimi. I like how the pureed roasted peppers gave a nice peachy tinge to the mayo, jazzing up an otherwise boring, white cod fillet.

The addition of roasted peppers and cheese brought out the tangy robust flavour of the mayo, making it a perfect balance!

Ingredients
  • 1 cod steak/fillet
  • 1/4 small red pepper
  • 1/4 small orange/yellow pepper
  • 1 tbsp mayonnaise (I use REAL Brand Mayonnaise)
  • 1 tsp of shredded cheddar or mozarella
  • Kelp
Accompaniement to Cod Dish
  • 8 baby asparagus
  • 2 tbsp of lentils
  • Milk
Method
  1. Rub some kelp onto the cod and leave for a while

  2. Roast the peppers either in the oven or on the stove-top **

  3. Once peppers are ready, blend till smooth. Add 3 tsp to the mayonnaise and mix well

  4. Add in the cheese to the mayo mixture and set aside

  5. Place cod in an oven safe dish wrapped with foil or baking paper

  6. Spoon the mayo mixture over the cod

  7. Place in preheated oven and bake at 200 degrees celsius until the top is golden brown, about 15mins and fish is cooked. (pls estimate yourself as different ovens have different heat)

  8. Boil lentils in milk till soft & mushy, let it stand for 15mins in the milk, strain

  9. Throw in the asparagus with the cod so it can be baked till soft. Once soft, remove and chopped finely.

  10. Add asparagus to cooked lentils and serve together with the cod steak
Tips
  • You can serve the cod dish with rice/porridge/potatoes or whatever carbo dish your baby likes

  • There is no need to oil the cod/dish as cod is a relatively oily fish and tend to 'expel' oil when cooked
**

If using stove-top fire,

  • To roast peppers, lightly rub the surface with some oil (do not use extra virgin olive oil as its smoke point is low and will burn when easily).

  • Place over stove top's open fire and let it burn till charred and blistered.

  • Remove and ...

If using oven,

  • Place into oven safe dish and roast at 190-200 degrees celsius until blistered and black.

  • Remove carefully with tongs and ...

Finally,

  • Dump roasted pepper into bowl and quickly cover with glad wrap and wait 10-15 mins. This will encourage the peppers to sweat.

  • Once it is cooled, you can peel off the skin, leaving a pungent and soft pepper.

  • Put both pepper into blender and puree till smooth.

  • Spoon required amount onto mayo

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