Cod with pasta and quails eggs

I read not not long ago that cod has made it back to the list of sustainable fish. Some find it a bit bland but it is one of my favourites. Something that almost put me off is childhood memories from school of overcooked and dry cod. When cod, or any fish is overcooked the texture change and most of the flavour is lost and it is only a matter of a minute or even seconds sometimes.

The fishmonger had some locally caught cod and I got some for dinner. I bought part of a fillet and once home I removed the skin, any bones, salted the fish, covered it loosely with cling film and let it firm up for about four hours before cooking. Usually I love some crispy skin but I didn’t feel it would fit with this dish. I was thinking about potatoes but when it came to cooking I changed my mind and went with pasta instead. To give the pasta more texture I boiled it and then put it in the oven to get more texture on top. I had a bunch of vegetables that I wanted to use but any you like and have at home will work I am sure.

 

Cod with pasta and quails eggs 

preparation time 5 minutes 

cooking time 10 minutes for the pasta and 20 minutes in the oven 

oven 190C or 370F

serves 2

Ingredients

  • 540 gr or 19 oz cod fillet
  • 1/2 head of broccoli
  • 1 red chilli
  • 2 tsp capers
  • 300 gr or 10 oz button mushrooms
  • 4 cloves of garlic, peeled and crushed
  • a knob of butter for pan frying the cod
  • extra virgin olive oil
  • 4 quails eggs
  • a handful of coriander leaves
  • zest of 1 lemon
  • salt and pepper to taste

Before starting bring out the cod to room temperature. Rinse it and pat it dry with household tissue and set aside.

Bring salted water to a boil and boil the pasta. Add the broccoli with a minute remaining. Slice the chilli, add the capers and mix with some olive oil. Place the mushrooms in a pan and cook out the liquids, when they are gone add olive oil and the crushed garlic along with a pinch of salt. Let the garlic mushrooms cook for a couple of minutes before adding them to the capers and chilli.

Drain the pasta and broccoli, mix with the capers and chilli and add to an oven proof dish before baking.

 

Whilst the pasta is baking heat butter and oil in a pan and pan fry the cod crispy on one side. When it is cooked about half way through place the pan in the oven with the pasta and let the cod just cook through. It will vary depending on how thick the cod is. The cod is ready when it starts to flake apart, touch the fish and when it has a light bounce to the touch it is ready or just taste it.

 

Cooked, flaky cod 10Dec_Cod

 

Boil the quails eggs, I find that 2 minutes and 20 seconds is perfect for a runny yolk. Cool, peel and cut in half just before serving.

 

10Dec_QuailsEgg

 

Flake the cod and mix with the baked pasta, last add the coriander, lemon zest, the quails eggs and a drizzle of extra virgin olive oil before serving.

 

10Dec_Cod&Pasta

 

The lemon and the capers makes this dish really come to life and it is a light dish with all the vegetables. The quails eggs adds richness and there is no need for any extra sauce. This is a great quick dish, left over pasta can easily be used and I love the kind of dishes where everyone can just tuck in.

 

 

 

 

 

 

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Comments
2 Responses to “Cod with pasta and quails eggs”
  1. Mmmmm delicious Petra. Perfectly cooked cod and egg.

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