Almond-Crusted Cod with Sun-Dried Tomato Green bean Roasted Turnip Onion Salad by Steven Dolby
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Serves 5-6 people
SUN-DRIED TOMATO DRESSING
80g Sun-dried tomatoes (sliced)
1 Medium garlic clove (sliced)
2 Tbsp sherry vinegar
1 Tbsp Dijon mustard
1/2 Cup olive oil
Roughly chopped Italian parsley (small handful)ALMOND CRUST
100g Almonds
30g Panko breadcrumbs
2 Tbsp olive oil
2 Tsp lemon zest
Salt (to taste)
ROASTED VEG
300g Turnips (peeled and sliced)
220g Yellow onions (sliced in half)
Salt (good pinch)
1/4 Cup olive oil
OTHER INGREDIENTS
250g Green beans (trimmed)
5oz Cod fillets (5-6)
2 Tbsp capers
1 Tsp red pepper flakes
© STEVEN DOLBY
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