Roast Norwegian cod with vine tomato and anchovy salad

Seafood from Norway

Seafood from Norway

Premium Supplier 10th June 2020

Roast Norwegian cod with vine tomato and anchovy salad

30 min

Serves 4

Ingredients

Roast Norwegian cod with vine tomato and anchovy salad

  • 2 tbsp plain flour
  • ½ tsp sweet smoked pimento (or smoked paprika)
  • 3 sprigs rosemary, needles stripped
  • 4 x 200g chunky Norwegian cod fillets
  • Olive oil to drizzle
  • Juice of a half a lemon
  • 500g vine ripe tomatoes
  • 3 cloves garlic, very finely sliced
  • 8 salted anchovies
  • Extra virgin olive oil to drizzle

Method

Roast Norwegian cod with vine tomato and anchovy salad

Heat the oven to 190oC. fan 170oC. Mix the flour with the pimenton, rosemary and season.
Heat a little oil in a heavy ovenproof frying pan over a high heat, sear the cod on both sides until golden then squeeze over the lemon juice and bake for 7-8 minutes until just cooked.
Meanwhile, slice the tomatoes and place in a serving dish. Bash the garlic and the anchovies briefly together in a pestle and mortar the scatter over the tomatoes.
Drizzle with extra virgin olive oil. Season with sea salt and freshly cracked black pepper.
Plate the cod simply with plenty of tomato and anchovy salad.

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