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Dinner with Rukmini
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Rosemary and Hazelnut Roasted Cod with Tomatoes and Herbed Spelt
Introduction from Rukmini Iyer
In this dish, the fish gently cooks as the butter from the rosemary and hazelnut crust melts through it: aka the best way to cook fish. Do use nice thick cod fillets because, if they’re too small, they’ll overcook in the 25 minutes it takes for the quick cook farro or spelt to cook. Alternatively, use nice big salmon steaks.
Ingredients
Method
Preheat the oven to 160°C fan/180°C/gas 4. Tip the farro or spelt and stock into a large roasting tin, then lay over the cherry tomatoes with their vines and the halved shallots.
Mix the hazelnuts, rosemary, softened butter and sea salt (use less sea salt if using salted butter) and spread this mixture gently over the cod fillets. Place them on top of the vegetables in the tin, cover the tin tightly with foil, then transfer to the oven and cook for 25 minutes, until the spelt is cooked but al dente and the fish is cooked through.
Remove the cod fillets from the tin and stir the artichokes, rocket and lemon juice into the spelt. Add a little extra oil from the jarred artichokes if needed, then taste and adjust the seasoning. Serve alongside the cod.
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From the book
The Quick Roasting Tin
75 fast and simple one dish recipes to revolutionise the way you cook
Leave the hard work to the oven with minimal prep and less washing up
From fast dinners to simple desserts
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