Happy Sunday, Happy Whitsun – more like yay for having an extra day off work – three-day weekend hello:-)… For most of us, that is – maybe I should have thought about rough working hours before starting my degree, but really, as if I was mature enough to think that far ahead at 17. Also, apparently abiding by the labour law is overrated. Although, compared to junior doctors in the UK, I don’t think us Swiss are doing all too bad. Yet, lack of sleep is still inevitable. How was I supposed to know that 8 hours of sleep was going to be a must in the future? I envy all those who can function on less… how do you do it? Also, how do you not look like someone punched you? And don’t say coffee, there has to be another secret….
Back to the three-day weekend – I hope you have all embarked on an exciting road trip to some warm place in the south and are spending your days at a beach with a cold glass of Rosé to accompany the line fish of the day. Mhmm that sounds wonderful. For all medics who are dreaming of this scenario, here is a recipe to recreate an almost as satisfactory milieu at home. Open your favorite bottle of Rosé, put your feet up, forget all annoying GOMER’s*of the past 12 hours, turn on Netflix, watch something brainless and relax.
Herby Crusted Cod
2 x 140g cod filets, skinless
1 generous tablespoon of butter
a small handful of basil leaves, chopped
leaves of 6 thyme sprigs
1 garlic clove, crushed
a handful or breadcrumbs
a handful of coarsely ground hazelnuts
a handful of grated parmesan
salt & pepper
1 lemon, zested
- Preheat your oven to 185° fan. Line a deep baking dish with baking paper.
- Pat your fish filets dry and season with salt & pepper. Lay into the prepared dish and generously rub with the butter.
- For your crust mix the breadcrumbs, hazelnuts, parmesan, basil, thyme leaves, zest of half a lemon and garlic. Season with some salt and pepper. Top your fish with the crust and finish with a drizzle of lemon juice.
- Bake for about 25 minutes until your crust is golden and the fish is cooked.
- Serve with a lemon wedge, a salad or some greens.
Wow – I’ve not given a 10 for ages, or ever I think. This dish is simple, hassle free, fool-proof, suitable for dinner for one but also for a dinner party. Most importantly, delicious.