Parmesan cod recipe with salt and vinegar cucumber

By Ella Walker . Published 2020-09-11
BOLD-Food
This Parmesan cod is a fish dish with a difference.

Boldies close your eyes, relax and “think of British fish and chips with lashings of vinegar (with its acidic tang and sweetness), then turn up the flavour a few notches and you get this dish,” explains Ryan Riley of Life Kitchen.

“Salt and vinegar cucumber is refreshing for your palate and the Parmesan-crusted cod brings plenty of umami. Serve this with some crushed new potatoes.”

Parmesan cod with salt and vinegar cucumber from Life Kitchen by Ryan Riley

Ingredients:

(Serves 4)

150g Parmesan, grated

2tsp smoked paprika

1 small handful of thyme, leaves picked

A pinch of salt

A pinch of black pepper

4 small cod loins (about 140g each)

2 eggs, lightly beaten

Good-quality olive oil, to serve

For the salt and vinegar cucumber:

1 cucumber, sliced into ribbons

A large pinch of salt

150ml malt vinegar

Method:

  1. Heat the oven to 180°C. Line a baking tray with baking paper.

  2. Start the salt and vinegar cucumber. Place the cucumber ribbons in a bowl and sprinkle liberally with the salt, making sure all of the cucumber is salted – don’t worry, you’re going to wash off most of the salt later. Set aside.

  3. To make the cod, in a bowl first mix the parmesan, paprika and thyme leaves with the pinches of salt and pepper.

  4. One by one, place the cod loins into the beaten eggs and coat well. Then roll each egg-coated loin in the parmesan mixture until coated and place on the lined baking tray. Bake for about eight to 10 minutes, until the cod gently flakes when pushed with the back of a teaspoon. If you like, give the loins a final minute under a hot grill to get the parmesan coating really crispy.

  5. While the cod is in the oven, transfer the cucumber to a sieve and wash off the excess salt under running water. Place the ribbons in a bowl with the malt vinegar and give them a good mix. Leave to lightly pickle until the cod is cooked.

  6. Serve each cod loin with a generous portion of the salt and vinegar cucumber and drizzled with good-quality olive oil.

Life Kitchen by Ryan Riley, photography by Clare Winfield, is published by Bloomsbury