Summer is in full swing now. Lots of very hot, sunny days and being a summer person this is definitely my time of year. However, Shandy, our labrador, does not agree with me – he finds it just too hot. Even choosing the woods to take him for a walk, where the umbrella of the trees definitely cuts out the blazing heat of the sun, only gives a little respite. For him its indoors lying in a cool spot with the air conditioner turned on!
There is invariably something to see on our walks and we were surprised by a young deer with its mother wandering through the trees. They are so elegant and much larger than the muntjac deer we were used to seeing in Oxfordshire.
All that aside, the time I choose to be in the kitchen is less during the summer months and the following recipe is one from my summer collection. There was some lovely wild cod at the fish counter which is very rarely available, so I just had to buy some. It was thick and the flesh was, oh so white. I used it for this recipe. We really enjoyed it and hope you will want to try it too.
A very tasty way to serve cod that is super quick to prepare and cook.
Sun-dried tomato and butter are spread on the cod before topping with the cheese and plum tomato slices. It is then simply grilled/broiled and served with the buttery sauce, peas, green salad and crusty bread. A complete meal in no time.
- Preparation time: 10 minutes
- Cooking time: 12–17 minutes
- 600g (1lb 6 oz) cod, skinned and cut into four
- 40g (1½ oz) butter (3 tbsp, or ⅜ stick)
- 1 tbsp sun-dried tomato paste
- 8 slices mature Cheddar cheese
- 2 plum tomatoes, sliced into 8
- 115g (4 oz) frozen peas (1 cup)
- salt and pepper
- To serve
- crusty bread and a green salad
- A heat resistant dish that is large enough to lay the 4 pieces of cod in a single layer.
- If it is possible, set the grill/broiler to medium. If you only have a high or low setting, option, turn it to low.
- Lay the fish in the dish. Spread the tomato paste over the fish and then dot with the butter. Place two pieces of cheese on each piece of fish and top with the sliced tomatoes.
- Grill/broil until the fish is cooked through. This should take about 10 minutes under a medium heat and 15 under a low heat. Increase the heat to high for a further two minutes until the tomatoes are just starting to brown.
- Meanwhile, cook the peas. This will take just 2 minutes in a microwave.
- Serve the fish with all the buttery juices and the peas spooned round the fish. Season.
- Serve with a green salad and some crusty bread.
Updated: June 23, 2017