Top chef Nello Russo shares his recipe for tasty and healthy cod

The dish comes out of the oven.
The dish comes out of the oven.
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Last month, Italian chef Nello Russo, from Angelo's Ristorante, treated is to tiramisu and turkey in honour of the Christmas season. But now the January detox has arrived, and we're talking cod.

With more of us than ever cooking and entertaining at home, the pressure is on to impress your guests (and yourself) with a tasty and satisfying meal.

Nello Russo, the chef at Angelo's.

Nello Russo, the chef at Angelo's.

But in the interests of not driving yourself mad, it's always good to have a simple recipe. So we've turned to Nello Russo, the country's best Italian chef, for inspiration.

READ MORE: Cook pasta with Nello
READ MORE: Cook sea bass with Nello
Last month, Nello, who wows diners at Angelo's Ristorante in West Sunniside, taught us how to make a show-stopping tiramisu, and how to put an Italian twist on Christmas.
But 'tis the season to be healthy now, so this month we're looking a delicious fish dish. Follow award-winning Nello's recipe here.

Ingredients

450g of cod fillet, skinned and cut into four pieces

The dish in the making.

The dish in the making.

Four tbsp of sundried tomato paste

75g of fresh breadcrumbs

1 tbsp. of extra virgin olive oil

Sea salt and freshly ground black pepper

Nello's cod dish.

Nello's cod dish.

Finely grated lemon zest

Parsley

Black olives

200g of cherry tomatoes

White wine

Garlic

READ MORE: Cook turkey with Nello
READ MORE: Cook tiramisu with Nello

Method

1. Preheat the oven to 180°C.

2. Brush a baking sheet with the oil. Place the cod on it and season before spreading each piece with a sundried tomato paste.

3. Now mix the breadcrumbs, lemon zest, parsley and the remaining paste and olives in a bowl.

4. Next place the delicious mixture on top of each piece of fish.

5. Bake in the oven for 15 to 20 minutes with cherry tomatoes, garlic and white wine

6. Arrange artfully on your best plates, and place the fish on top!