Its been a while since I last posted. To be more accurate its been a few days short of 2 months.
I’ve been busy during these two months. Not too busy to cook because I’m always cooking but I’ve just not had any time to shoot and write about any of it.
The reason for this lack of time? I’ve bought a coffee shop.
If you’ve followed my blog during 2014 you would have seen my posts about my love (& addiction) of coffee and cake so naturally the next step was to do what I love and buy my own coffee shop.
Let me be the first to say its not the biggest coffee shop in the world, it’s not even the biggest coffee shop on the street (and there’s 5 others on the same street) but what makes this coffee shop so special? it’s mine and I’m going to do what I love to do.
It would be a bold statement for me to say that my coffee shop is going to be the best on the road but this is my plan. Our coffee comes from Oxford. It’s wood roasted, fair trade & organic, our tea’s are loose leaf and produced in Cheltenham. Our cakes are not from a packet, they are made on site fresh everyday by whisking eggs, beating butter and folding in flour and our sandwiches are made fresh daily using artisan breads with chutneys from Stroud.
Unfortunately this means the time I have for Custard or Cream will be reduced but if you like what you’ve seen here follow me over on twitter at @bakeandbrewhq for all the latest news, views & recipes.
Week night dinners can be a little boring and with us being told that we should eat to portions of fish a week what better way to up your weekly in take then with this simple and delicious parmesan & herb cod.
Juicy cod with a parmesan & herb crunch that is so good it doesn’t have to be for week night dinners. Use some cod loin and you have a dinner party dish to wow your quest.
4 Cold fillets – You can any white fish if you don’t have cod
250g Panko breadcrumbs – The super crunchy ones you can buy in all the supermarkets
1/2 Lemon – Zested & juiced
1 Tablespoon wholegrain mustard
25g Grated parmesan
Few springs of parsley – You can also use tarragon, thyme or rosemary
Salt & Pepper
This dish is so easy I feel that I should add in a few extra steps to beef it up so you can tell your guests how long it took you but like I said it is a quick week nigh dinner.
Turn the oven on to 180ºc. Whilst the oven is warming up place your fish on a baking tray. If you want to save on the washing up place some parchment paper on the tray. Chop your parsley or which ever herbs you are going to use. In a bowl mix your breadcrumbs, cheese, salt, peppers, lemon zest & parmesan. In another bowl mix your mustard & lemon juice.
Taking a spoon dip it in the mustard mix and spread over the fish (this will work as a glue for the breadcrumbs) Sprinkle your breadcrumbs sprinkle them over the fish.
Place your fish in the oven and cook for around 12-15 minutes until the fish is cooked right the way through (75ºc when probed).
If you want to make this even quicker and using items you have in the cupboard substitute the breadcrumbs, herbs, salt and pepper for a good quality stuffing mix.