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

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.
The dish comes out of the oven.The dish comes out of the oven.
The dish comes out of the oven.

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.

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.

Nello Russo, the chef at Angelo's.Nello Russo, the chef at Angelo's.
Nello Russo, the chef at Angelo's.
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Cook pasta with Nello

Ingredients

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

Four tbsp of sundried tomato paste

The dish in the making.The dish in the making.
The dish in the making.

75g of fresh breadcrumbs

1 tbsp. of extra virgin olive oil

Sea salt and freshly ground black pepper

Finely grated lemon zest

Nello's cod dish.Nello's cod dish.
Nello's cod dish.

Parsley

Black olives

200g of cherry tomatoes

White wine

Nello Russo, the chef at Angelo's.Nello Russo, the chef at Angelo's.
Nello Russo, the chef at Angelo's.

Garlic

Method

1. Preheat the oven to 180°C.

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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.

The dish in the making.The dish in the making.
The dish in the making.

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!