Sourdough and olive crusted cod with chickpea salad

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:

  1. Pre-heat the oven to 200º C.
  2. Blend the sourdough, olive oil, lemon zest and olives until it becomes a paste.
  3. Lay the fish fillets on a baking tray, then press the crumbs over the surface of each piece.
  4. Bake in the oven for 10-12 mins until the fish is cooked through and the crust is crisp and brown.

Salad:

  1. In a bowl, mix the chickpeas with the shallot and halves cherry tomatoes.
  2. Mix the dressing ingredients together and season to taste.
  3. Add the dressing to the salad before serving.

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And voilá! Dinner is served. I hope you enjoy it.

Love, P

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13 comments

  1. 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!

  2. 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

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