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Cod with basil and tomatoes

A lady fishmonger served me this morning and, instead of enquiring into the corpulence of the people I was going to cook for, took the time to explain this delicious recipe to me. There was a massive queue, but she certainly didn’t let this deter her from such minutiae as the exact size to cut the basil leaves and a description of the delectable aroma that would waft from the oven after about five minutes’ cooking. She even took the time to wish me a ‘bon appétit’ before turning to her line of, by this time, fuming but drooling clients. It’s a terrible cliché, I know, but I do maintain that one of the things I love most about the French is that they have their priorities well and truly in order.

Ingredients (serves four)

4 cod filets

12 cherry tomatoes

1 tbsp mustard

Olive oil

10 basil leaves

handfull of pinenuts

1 cup of wholemeal breadcrumbs

1 clove of garlic

sea salt and pepper

Preheat the oven to 200°C. Cover the cod filets with olive oil and place in an ovenproof dish. Season and then brush the filets with mustard before tossing them in the breadcrumbs and sliced basil leaves. Cover the tomatoes (cut in two) with breadcrumbs and then add to the dish. Sprinkle the chopped garlic and pinenuts over everything and cook for 15 minutes.

Bon appétit!

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