Pan-fried Cod with Cheese and Tomato Topping
An ideal light lunch dish, could also be made using pollock or haddock.
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Serves: 2
· 1 tbsp olive oil?
· 2 x 150g cod fillet, skin left on
· salt and freshly ground black pepper
For the tomato and cheese gratin?
· 1 tomato, sliced?
· 100g lighter Cathedral City Mature Lighter, grated
· 2 tbsp white wine
1. Preheat the oven to 180°C, fan 160°C, 350°F, Gas Mark 4.
2. Heat the olive oil in a frying pan. Season the cod with salt and freshly ground black pepper and fry, skin-side down, for 2-3 minutes, or until the skin is crisp.
3. Turn the cod into an ovenproof dish and place in the oven and cook for a further five minutes, or until cooked through.
4. Slice the tomato and place the slices on top of the fish.
5. Place the cheese and wine into a small pan and heat gently, stirring frequently, until melted and well combined. Pour the cheese mixture over the tomatoes.
6. Transfer the gratin to the oven and bake for 8-10 minutes, or until golden-brown.
7. To serve the cod with a light green salad.
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