Oven Baked Cod coated in a Walnut, Lemon and Parmesan crust.

This is without doubt one of my all time favourite dishes!!
The crunchy crust embracing the soft flesh of a beautiful piece of cod, you cant beat it!!

If you're going to give this dish a go, id suggest going out and buying the best cod fillet you can afford!
Lets face it, you're not going to be having a meal like this all the time, so why not go out and buy the best ingredients you can afford.

before you start cooking, pre-heat your oven to the highest setting to get it piping hot, and also take your fish out of the fridge to allow it to come to room temperature.

For the crust, you will need.

• A big handful of walnuts
• A cup of breadcrumbs
• Half a cup of grated Parmesan
• The zest of 1 lemon
• Salt and Pepper
• A little drizzle of oil

First things first, give your walnuts a blast in the food processor and then add all of your other ingredients and blitz until it resembles a crunchy paste.

Then simply rub the flesh of your cod with your walnut paste and cook it at gas mark 6 for 20 to 25 minutes.
Its that simple!! Why not try my Cauliflower rice recipe to go with your fish?

Healthy, Easy, Delicious...... What more do you want

My Easy Shortbread

EVERYBODY loves a bit of shortbread with a nice cup of tea.
so why not try this easy and very cheap recipe?

you only need is butter, sugar and plain flour!

Butter 8oz
Sugar 4oz
Flour 10oz
and a bit of icing sugar for dusting.
(should make 12-20 shortbread, depending on your type of shortbread)

Method:

1. Heat the oven to 190C/375F/Gas 5 
2. Cream the butter and the sugar together until smooth.
3.  Stir in the flour to get a smooth paste.
4.  Once all the ingredients are combined roll out to 1cm/½in thick.
5. Then cut your shortbread either into fingers, or use a ring cutter for a bigger biscuit.
6. Place the cut shortbread into the fridge for 15 minutes to cool.
7. Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.
8. ENJOY

 A Simple Twist

while adding your flour to the mix, why not try adding vanilla extract or crushed coconut.
and have shortbread with a twist!

This fine looking creation is Divine!! home made ice cream on top of a shortbread base, with a caramelised sugar crisp.

just use a circle cutter to cut your shortbread, leave the ring around your shortbread and pack tightly with the ice cream of your choice, and then simply caramelise sugar in a pan and drizzle it in fancy patterns on some grease proof paper and put in the fridge for an hour or until set. and there you have it.
My sugar Snapz desert.

Enjoy