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Dinner with Rukmini
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Crispy Olive and Pine Nut Crusted Cod with Roasted Red Onions and Cherry Tomatoes
Introduction from Rukmini Iyer
White fish stands up so well to strong flavours – and the textural contrast with the pine nut crust makes this a very pleasing dinner overall. By all means substitute the cod with pollack or your preferred sustainably caught white fish.
Ingredients
Method
Preheat your oven to 180°C fan/200°C/gas 6. Arrange the cod fillets, cherry tomatoes and onion in a large roasting tin. Spread the tapenade evenly over the top of the cod fillets.
Lightly crush the pine nuts in a pestle and mortar, then mix them with the panko breadcrumbs, a pinch of sea salt and a tablespoon of olive oil. Pat this mixture down over the top of the tapenade.
Drizzle a little olive oil over the cherry tomatoes and onion, and season with sea salt and freshly ground black pepper. Pop the tin into the oven on a high shelf, and roast for 15 minutes, until the topping is crisp and the cod cooked through. Serve immediately.
Note: Use fresh white breadcrumbs instead of panko breadcrumbs if more easily available.
Preview
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From the book
The Roasting Tin: Deliciously Simple One-Dish Dinners
Simple, quick and inventive one-tin recipes.
Revolutionise your midweek meal repertoire.
Leave the hard work to the oven with 75 life-changing recipes.
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