Coley With Creme Fraiche
(serves 2)
Ingredients:
300g fresh Coley
300ml of crème fraiche
200g of cherry tomatoes
A good handful of torn Basil
100g of fresh bread crumbs
100g of grated parmesan
2 tblsp of olive oil
Salt and Pepper
What To Do:
1.Skin the Coley and place in a shallow oven proof dish.
2.Evenly spoon the Crème fraiche over the Coley.
3.Halve the cherry tomatoes and place around the fish
4.Scatter the basil over the fish, crème fraiche and cherry tomatoes
5.Mix the oil and bread crumbs together and season with salt and pepper. Sprinkle over the fish
6.Sprinkle Parmesan over the fish
7.Bake in the oven at 190º Gas 5 for 25 to 30 mins.
8.Serve with a Rocket, Pea Shoot and Red Onion Salad.
Tagged in Recipes