Roasted Pepperoni Cod
Ingredients
- 100 g breadcrumb
- 40 g rocket leaves plus extra to serve
- 100 g pepperoni ½ chopped and ½ sliced
- 2 garlic cloves chopped
- 2 tbsp olive oil
- 2 leeks halved lengthways and into 5cm pieces
- 2 shallots chopped - optional
- 2 potatoes cooked and sliced
- 50 ml white wine optional
- 4 fillets of cod
- Salt and pepper
Method
- Preheat the oven to fan 180ËšC.
- In a bowl, combine the breadcrumb with half of the peperoni, rocket leaves and garlic. Drizzle some oil and season with salt and pepper.
- In an oven dish, lay the leeks, shallots, potatoes to create a bed for the fish.
- Season with salt and pepper and drizzle with a little of oil and white wine if desired.
- Take the fish fillets and place with the flesh up (skin on the vegetables).
- Season with salt and pepper and sprinkle the breadcrumb mixture over.
- Scatter the rest of the peperoni slices around the dish.
- Transfer in the oven and bake for 15-20 minutes until the fish is flaky and cooked through.
- Remove from the oven, scatter extra rocket leaves, and serve immediately using the vegetables on the base of the dish as vegetables.
