Salt cod Provenç​al February 14, 2017

 

This recipe is from Stuff – check it out here.

This is not a true salted cod, which is difficult to come by here, but rather a quick version of fish salted overnight. You shouldn’t need to add extra salt to the dish.

 
Serves 4- 6 / preparation 10 minutes, plus 24 hours for salting / Cooking 30 minutes

600g thick fish fillet such as monkfish or hapuku, skinned and boned
2 tablespoons flaky sea salt
4 shallots, sliced
3 cloves garlic, sliced
4 tomatoes (ideally low-acid ones with little liquid), sliced
¼ cup flat-leafed parsley, finely chopped
zest of 1 lemon
¼ cup dried breadcrumbs or panko crumbs
extra virgin olive oil for drizzling
green salad to serve

Sprinkle both sides of the fish with the salt, put into a non-reactive container (such as glass, ceramic or Pyrex) and refrigerate for 24 hours, turning the fillets over halfway through.

Rinse the fish under cold running water for 5 minutes to remove excess salt. Slice the fish into thick 5cm pieces.

Preheat the oven to 180°C. Scatter half the shallots and garlic into a baking dish and layer half the sliced tomatoes and half the fish pieces on top. Scatter with half the parsley and half the lemon zest.

Repeat the layering with the remaining shallots, garlic, tomatoes, fish, parsley and lemon zest then scatter over the breadcrumbs and drizzle with extra virgin olive oil.

Bake for 30 minutes or until golden and bubbling. Serve with a green salad.

 

 

 

 

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