Cod breaded in spice cake
Even fish and spice cake are a good pairing!
- 4 cod steaks (about 600 g)
- 15 g liquid honey
- 2 tbsp parsley, chopped
- nob of butter
- 150 g honey cake
- 1 tsbp lemon juice
- salt and pepper
- ½ clove of garlic, crushed
- 350 g tagliatelle
- 24 cherry tomatoes
- 2 tbsp olive oil
You can find this, and many other recipes and fun facts in the book ‘150 different takes on soft gingerbread’.
Pre-heat the oven to 180° C.
Crumble the honey cake in a blender. Add the chopped parsley, the honey, the lemon juice, the salt and pepper and the garlic. Mix well to obtain a paste.
Pat the cod dry and rub the paste over the top of the four codfish steaks.
Grease an oven dish with the butter and arrange the steaks in it. Arrange the cherry tomatoes around the fish. Drizzle with some olive oil.
Bake for about 25 minutes in the oven.
In the meantime, bring a sufficient amount of salted water to the boil and cook the tagliatelle al dente.
Serve the fish with the tagliatelle and the cherry tomatoes.