Cod with Olive & Bread Topping - thermomix-TV

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Cod with Olive & Bread Topping

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Join the one and only Gino D'Acampo in making another Christmas family favourite Cod with Olive & Bread Topping! If you want to make this recipe, ingredients and method below? Ingredients 600 - 700 g cod fillets, skinless 120 g cornbread, cut in pieces 50 g green olives, pitted 20 g olive oil, plus extra for brushing and drizzling 125 g onions, quartered 2 garlic cloves 30 cherry tomatoes on the vine 10 g orange juice 1 tsp balsamic vinegar ½ tsp sweet paprika ½ tsp fine sea salt, plus extra for sprinkling 750 g water 600 - 650 g new potatoes, halved (2-3 cm) 400 g tenderstem broccoli, rinsed Preparation 1. Preheat oven to 180°C and line a baking tray with baking paper. Place cod on baking tray, brush lightly with oil then set aside. 2. Place cornbread in mixing bowl and chop 6 sec/speed 5. Transfer to a bowl. 3. Place olives in mixing bowl and chop 3 sec/speed 7. Transfer to bowl with breadcrumbs and set aside. 4. Place oil, onions and garlic in mixing bowl then chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula then sauté 5 min/Varoma/speed 2. Meanwhile, place tomatoes (still on vines) in a roasting tin, drizzle with oil then roast for 30 minutes (180°C). 5. Add orange juice, vinegar, paprika, salt, reserved breadcrumbs and chopped olives then mix 5 sec/speed 4. Spread bread paste over cod and set aside. 6. Place water in mixing bowl. Insert simmering basket then weigh in potatoes. Sprinkle with salt then steam 12 min/Varoma/speed 1. 7. Place Varoma dish into position and weigh in broccoli. Cover Varoma then steam 10-15 min/Varoma/speed 1 until cooked. Meanwhile, place tray with cod in oven and bake for 12-15 minutes (180°C) until cooked (will depend on thickness of fish). 8. Slice cod into 6 portions (if not already) then divide steamed broccoli between 6 plates and place cod on top. Serve with steamed potatoes and cherry tomatoes on the side, finishing with a drizzle of oil.

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