Done in a blink if you are quick with knife and mandoline.
|leftover cod in casserole dish|
All you need:
2 pieces of atlantic cod fillet, thick parts
1 celery stalk
1 small red bellpepper
1 red onion
1 spring onion
2 garlic gloves, sliced
1 sprig thyme
1 sprig rosemary
6 small date cherry tomatoes, halved
1 lemon, juice only
1 slice white bread (I took 1 thin slice of yesterdays tomatoe-onion-bread)
1 tablespoon grated parmesan cheese (Parmigiano-Reggiano)
1 tablespoon bacon cubes (lean bacon)
1 teaspoon sweet Paprika powder (or very mild chilli powder in a smaller amount)
1 good sip sake (or white wine but a sweet one)
1 pinch Ras al Hanut
Preheat your oven on 200 degree Celsius.
Slice celery stalk with a mandoline, cut carrot into long thin juliennes, cut red bell pepper into thin stripes, slice the onion by mandoline, cut spring onion in diagonal slices ( the vegetables must be cut very finely because the cooking time is very short!).
Crumble bread coarsely by hand. Put cheese, bread crumbs and bacon together with 1/2 teaspoon sweet Paprika powder and a little pepper into a blender and blend.
Cover a casserole dish with olive oil, fill in vegetables, 1/2 teaspoon Paprika, 1 pinch Ras al Hanut, 1 pinch salt, a little pepper and 1 good sip of sake or white wine, toss and build a bed. Layer the thyme and rosmary over the vegetables.
Wash cod, pat dry and sprinkle with lemon juice and a little salt. Set on top of the vegetable bed.
Cover fish with the fine bread crumbles. Sprinkle a little olive oil on top. Bake at 200 degree C for 15 minutes (don't overbake - the cod should stay juicy but the topping should be chrunchy). Enjoy while dipping the wonderful cooking liquid with white bread / french baguette.