I think this recipe looks quite fancy but I can assure you it is super easy to make. It’s one of my favourite dinner recipes and the little ones love it too, which is always a plus.
Ingredients
For the fish:
- finely grated zest 1 lemon
- 10 green olive, pitted and roughly chopped
- 3 slices of sourdough bread
- olive oil (enough to make the past a little wet)
- 4 white fish fillets, such as cod or haddock
For the salad:
- 1 can of chickpeas
- 150g halved cherry tomatoes
- 1 small shallot finally chopped
For the dressing:
- 120ml olive oil
- 30ml red wine vinegar
- salt and pepper to taste
- splash of lemon juice
Method
Fish:
- Pre-heat the oven to 200º C.
- Blend the sourdough, olive oil, lemon zest and olives until it becomes a paste.
- Lay the fish fillets on a baking tray, then press the crumbs over the surface of each piece.
- Bake in the oven for 10-12 mins until the fish is cooked through and the crust is crisp and brown.
Salad:
- In a bowl, mix the chickpeas with the shallot and halves cherry tomatoes.
- Mix the dressing ingredients together and season to taste.
- Add the dressing to the salad before serving.
And voilá! Dinner is served. I hope you enjoy it.
Love, P
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13 comments
This looks delish!!! X
Thank you! x
yummy 🙂
Thanks 😉
Thank you lovely. Xx
Sounds interesting. I hadn’t thought of blending sourdough with olives, or anything else really! #abrandnewday
Thanks. I actually think it works better with black olives but wanted to experiment with green and was very tasty too. Thanks for reading.
Looks tasty and easy to make. Thanks for sharing.
#ABrandNewDay
Thank you. It really is simple and tasty. If you try it out let me know what you think. Thanks for reading X
I am recovering (mentally) from a really bad cod experiment. I think this might get me back to trying it again. I had made pouches with lemon, olive oil and parsley and it was NOT a good flavor combination! Which surprised me to tell you the truth!
Oh no! This was delicious but I have to say that I prefer it with black olives. Let me know what you think when you try it.
Oh, we’ve never thought about using sour dough for bread crumbs before. We tend to use whatever bread is in the bread bin! We’ve added capers to bread crumbs before never olives. I’ll have to give olives a go. I’ve some Hake in the fridge for tomorrows tea ready for my week H Abc123 challenge next week! I’ll have to be a bit more experimental! #abrandnewday
This looks tasty, I love cod! I don’t cook but will casually show this to the husband…although he may not be persuaded on the chickpea front!