Poached egg cod
Ingredients
- 4 plum tomatoes, sliced
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12 fresh basil leaves
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1 tbsp balsamic vinegar
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2 tbsp virgin olive oil
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2 (150g/5oz) thick fillets of fresh cod, skinned
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1 tbsp white wine or tarragon vinegar
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2 large British Lion eggs
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sprigs fresh parsley, to garnish
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freshly ground black pepper
Preparation time: 10 mins, cooking time: 10 mins, serves: 2.
Poached egg cod recipe (293 calories per portion)
Method
- Preheat the oven to 200°C/400°F/Gas 6. Arrange the tomatoes and basil leaves in two rectangles, slightly larger than the fish fillets, in a lightly oiled, small ovenproof dish. Season with a dash of balsamic vinegar and ground black pepper. Drizzle with a little oil and top the tomatoes with the cod.
- Season the fish with balsamic vinegar and black pepper and drizzle with remaining oil. Bake for 10 minutes. While the fish is cooking, prepare the eggs.
- Fill a small non-stick frying pan with 2cm/d"0 cold water and bring to a gentle simmer over a low heat. Add the white wine or tarragon vinegar then gently break in the eggs. Poach for 4-5 minutes until just firm, spooning hot water over the eggs occasionally as they cook.
- Remove the fish from the oven and set on two warmed plates. Top with poached eggs and garnish with parsley. Serve with mashed potatoes and green beans or salad.