Leigh’s brother and his family used to be able to visit us and us them on a more regular basis (they now live in Perth) and there were many delicious meals (always with many delicious wines) over the years. On their last visit to Ireland before they moved down under, Chris treated us to a full 5 course dinner, cooked in our kitchen but all bought and prepared by him. He was also duely impressed by Ronans Fish Shop so A LOT of the five courses involved fish. This post today is what he named “Lacken Cod” (a cod would in fact be very lost if it found itself swimming around Lacken!), he wrote it down in my dog-eared recipe scrap book and it has sneaked in as one of our favourite ways to eat Cod. And the best part about it is that Leigh always makes it – its one of “his dinners” so it was perfect for us yesterday, after my very long and overwhelming three days (how can it only be three?!) back at school. And yes – you can spot the shadow of a wine glass on a Tuesday night… what can I say. I’m traumatised.
(to serve 2 hungry people or four normal people)2lb thick cod loin (I usually buy one large cod fillet & divide it up accordingly)
4 oz Oats (I love Flahavans – a local company milling the best oats for over 200 years)
2 tablespoons olive oil
2 oz soft butter
large bunch fresh parsley
2 cloves garlic, minced
zest of 2 lemons
2 oz grated strong cheddar cheese
salt & pepper to taste
- Combine all the ingredients (except the Cod) and mix into a thick porridge like mix.
- Divide between your fish fillets.
- Bake at 180C for 25 minutes.
- Serve with lemon wedges, fresh veg & some roasted baby potatoes?