A really interesting recipe from my Italian cookbook. I don't think I have had anything similar in my life. First, deskin 2 cod fillets. Divide them into half lengthwise. On each of these portions, place 1/2 tsp of chopped anchovies. If the anchovies are salted, soak them in water to get rid of the salt. Roll the fillets up from the thickest side and reserve. Pour boiling water oven 250 g of spinach and leave for 2 minutes. Drain and squeeze out as much moisture as possible. Place the spinach in the base of an ovenproof dish. Arrange 2 tomatoes sliced on top of the spinach. Arrange the fish on top and pour over 100ml of cream. Place 1 slice of wholemeal bread, and 25g of rocket in a food processor and blend until finely chopped. Stir in 25g of grated parmesan cheese. Sprinkle the topping over the fish and bake in preheated oven at 220 degrees for 16 minutes until the fish is cooked. Serve with freshly cooked pasta.
M's verdict: 8/10
N's verdict: 9/10
I really like this dish for its uniqueness and how the taste of the anchovies complement the simplier taste of the codfish. Need some practice cooking this dish, as the fish was undercooked. That's why i increased the time in the oven from 10 minutes (in the cookbook) to 16 minutes.
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