Ingredients

4 thick cod fillets
200 g (8 oz) Parkham mature cheddar, grated
150 g (5 oz) breadcrumbs
1 tbsp wholegrain mustard
1 handful parsley, chopped
Zest and juice of 1 lemon
½ glass white wine
1 pt chicken stock
1 handful pearl barley
800 g (1 lb 12 oz) vegetables (such as baby carrots, green beans, peas, broad beans, chunks of courgette)
1 handful tarragon, chopped

Preheat oven to 200C, 400F or gas mark 6.

Place fish on a greased baking tray. Mix cheese, breadcrumbs, mustard, parsley, lemon zest and 2 tbsp olive oil to form a paste and spread over fish.

Place wine in a pan and reduce by half before adding stock and lemon juice. Bring back to boil and add barley. Cook for 10 minutes. Add hardier veg to pan (such as carrots) and allow to simmer.

Place cod in oven and cook for around 10 minutes, or until cooked through.

Meanwhile, add remaining veg to simmering pan a few minutes before cod will be cooked.

Once done, add tarragon to barley mix and ladle into serving bowls. Top with cooked cod and drizzle with olive oil, if liked.

Back to Recipes archive

D C Thomson & Co Ltd.    Sunday Post    post plus