Denise says:

This tasty cod dish uses crushed matzah, chopped herbs and grated cheese on top of fillets of cod. It makes a plain piece of salmon a little more interesting over Passover when ingredient variety can be rather limiting. I like to serve it with herb-mashed potato – using the same herbs as used in the gratin and roasted tomatoes. It can be prepared in advanced, stored in the fridge and cooked when required ~not more than 4 hours in advance. Preparation Time: 15 minutes Cooking Time: 20 minutes Serves: 4 people

Ingredients:

4 160g –225g cod fillets –skinned and pin boned 2 large Rakusens matzo squares zest of 1 lemon 2 tablespoons grated cheddar cheese 2 spring onions – roughly chopped 2 tablespoons tomato puree or paste 3 tablespoons chopped fresh dill 2 tablespoons extra virgin olive oil Salt and freshly ground black pepper 4 large salad / beef tomatoes – cut in half horizontally 3 cloves garlic – peeled and finely chopped 2 tablespoons extra virgin olive oil Salt and freshly ground black pepper Garnish Wedges of lemon, sprigs of dill

Method

1)Pre-heat the oven for 180 C/ 350F / Gas mark 4. 2)Place the matzos, cheese, and herbs into the food processor. 3)Using a pastry brush, glaze the cod fillets with a little tomato paste. Gently press the gratin mixture over the fillets. Season with salt and freshly ground black pepper and drizzle over some extra virgin olive oil. 4)Bake for 20 minutes 5)For the tomatoes, place some chopped garlic inside the tomato flesh, drizzle over a little extra virgin olive oil and season with salt and freshly ground black pepper. 6)Bake the tomatoes in the same oven as the cod. To serve the stylish way: Dust the plate with a sprinkling of black pepper. Drizzle a little extra virgin olive oil over the salmon just before serving.
Tagged in: Cheese, Cod, Dinner Party, Family Cooking, Fish, Fish, Matzah, Passover, Pesach