Fish is very much in the news and television lately with Hugh’s Fish Fight, and Monty Halls’ Fisherman’s Apprentice on the telly. Considering the furthest you can get from the sea in the UK is a mere 70 miles, it is surprising that as a nation we do not eat more fish.
I think that possibly many people have started to worry about fish and do not know which to buy, how to cook it and fret about sustainability, bones and fish heads.
Fish is the Dish is setting out to change our perceptions of fish, and encourage everyone to cook and eat more fish. They have a legion of supporting bloggers or fish fanatics, and they recently sent me some fish from the Saucy Fish Company to try out.
I’ve had samples from the Saucy Fish Company before, and was really impressed. The range consists of shrink wrapped fish fillets (no fishy smells in the fridge) and a matching sauce. All are very easy to cook, and perfect for someone that might be nervous or unused to cooking fish. All their fish is approved by the Sustainable Seafood Coalition so you can eat it with a clear conscience.
I baked my cod fillets well wrapped up in parcels, with a squeeze of lemon juice, an assortment of delicious sliced up antipasti sent to me from Cooks and Co (full review and another recipe to come).
Easy peasy and delicious served with baked wedges drizzled with the piri piri sauce that came with the cod.
Baked Cod with Antipasti
- 2 cod fillets
- A selection of antipasti roughly chopped - I used olives (peppers and artichokes)
- 1 chopped spring onion
- glug of olive oil
- Squeeze of lemon juice
- Salt and pepper to taste
- Place each cod fillet on a piece of oiled foil (I used the fantastic parchment backed foil from Lakeland). Scatter the chopped antipasti and spring onion over. Drizzle the oil and lemon over, and add a sprinkle of salt and pepper.
- Loosely wrap the foil to make a tent.
- Bake on a tray for 12 - 18 minutes (depending on the size of the fish) at 200C / 400F / GM 6 until the fish is done - it should be flakey, but still moist.
- Serve with potato wedges.
Many thanks to Fish is the Dish for my fish, Cooks & Co for the antipasti and Lakeland for the foil!