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Crispy Baked Cod & Tomato Salad

Filled with delicious food, crafty ideas and an abundance of love, The Social Kitchen is more than just a cookbook. It's an ode to the life of Sharon Tucker (aka Shally Tucker), a loving mother who suffered from a number of painful auto-immune diseases.

In memory of her late mother, Shally's daughter Dani and her family collated her soulful, crowd-pleasing recipes (along with touching family photos) into one beautifully presented cookbook. To spread a love of food and awareness of the terrible disease. 

All proceeds from the family cookbook go to Dermatrust, a registered charity, which aims to improve the treatment and care of skin diseases through supporting the advancement of research and treatment of benign and malignant diseases of the skin. And every copy comes with a piece of ribbon from their mother’s extensive ribbon collection, 77 drawers worth, to help bookmark your favourite recipes!  

We're thrilled to share these simple but elegant recipes from the heartfelt cookbook - crispy baked cod and a refreshing tomato salad - the perfect dishes for dining with family and friends this spring...



Crispy Baked Cod

This is such an easy way of cooking fish. You can get it all ready in advance, then pop it in the oven when you’re nearly ready to eat. No stress.

Serves 6 

I N G R E D I E N T S 

50g unsalted butter
Small bunch of parsley
150g breadcrumbs (made from stale bread)
1 lemon
6 generous pieces of white
Fish fillet, such as cod or haddock
Olive oil
Salt and black pepper


M E T H O D 

Preheat the oven to 200C/Fan 180C/Gas 6.

Melt the butter in a small saucepan, season it with salt and pepper and take the pan off the heat.

Finely chop the parsley and mix it with the breadcrumbs in a bowl, then grate in the zest of the lemon. Season well.

Dip each piece of fish in the melted butter, place it in a baking tray, then top it with lemony breadcrumbs. 

Finely slice the lemon and place the slices around the pieces of fish. Drizzle with olive oil and bake the fish for about 15 minutes until golden brown and just cooked.
 


Tomato Salad        

It’s the flavour of the tomatoes that makes this salad, so get really good tasty ones, such as heritage tomatoes, if you can. If you don’t have any fresh oregano, hardy herbs such as rosemary or thyme also work well with the salt. Or just tear a few basil leaves over the tomatoes and toss them through.
    
Serves 8-10

I N G R E D I E N T S 

1kg ripe heritage tomatoes
1 large red onion, finely sliced
3 tsp flaked sea salt
2 sprigs of fresh oregano, chopped
Extra virgin olive oil
6 tbsp balsamic vinegar


M E T H O D

Cut the tomatoes into slices or quarters and arrange them on a serving dish.

Add the slices of red onion and mix them with the tomatoes. 

Put the salt and oregano in a pestle and mortar and grind them together to create a lovely herbed salt. 

Drizzle a good glug of oil over the tomatoes and onions and toss them well.

Put the balsamic vinegar in a small saucepan and bring it to the boil over a high heat. Continue to boil it rapidly for 2 minutes until the balsamic has reduced to a nice thick glaze.

Leave it to cool for a minute or so, then drizzle it over the salad and add a bit more oil.
 

Recipes & photography from ‘The Social Kitchen’ by Dani & Shally Tucker, published by Social Kitchen Publishing. 

Tags: foodthe social kitchenpescetarianfishsaladentertaining
Posted on 18th April 2016 by Hush

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