Attempt #47: Baked Cod with Avocado, Shrimp, Cream and Cheese

The combination of cod, prawn and avocado is already fantastic to begin with. The recipe calls for baking this mouth watering combination with cream and cheese.
 
The result:

 

It does look very appetizing. However, I find that the cream and cheese was just too strong for Cod. Cod by itself is already a very smooth, creamy fish and I feel that we should enjoy its natural flavour and texture without the zing and zang of all the cheese and cream.

 

Ingredients (Serve 2):

Extra Virgin Olive Oil

Sea Salt and freshly ground black pepper

2 8oz cod fillets, skinned and pin boned

1 small handful of fresh basil, ripped

1 Avocado, peeled, pitted, halved and sliced

5 1/2 oz good peeled shrimp, cooked or uncooked

½ cup plus 2 tablespoon heavy cream

5 1/2 oz good Cheddar cheese

 

Method:

Preheat the oven to 425F. Rub a baking dish or roasting pan with a little olive oil, season the cod on both sides and palce in the dish. Sprinkle the fillets with the basil, avocado and shrimp. Drizzle over the cream and grate over the cheese. Cook at the top of the preheated oven for 15-20 minutes until golden brown and bubbling. Season to taste with dea salt and freshly ground black pepper and serve simply with a green salad.

Attempt #39: Asian pinch salad

Prawns or shrimps… while I don’t really know the difference, I know that they taste great on absolutely anything and everything! J

This is one recipe that is definitely a keeper. Would definitely  make this again for future dinner parties as it is extremely easy and most ingredients are easily accessible.

The result:

 

I omitted chilies and rice noodles as I made this to go with rice. I am not a big fan of coriander either hence I didn’t add that into the dish. Even then, it tastes great! Simple, healthy and yummy.

 

Jamie's rendition below:

 

 

Ingredients

• 24 frozen raw peeled jumbo king prawns, from sustainable sources, ask your fishmonger, defrosted
• 1 pinch Chinese five spice
• 1 thumb-sized piece of fresh ginger, peeled and finely chopped
• zest and juice of 1 lime
• sesame oil
• 50 g fine rice noodles
• 1 fresh red chilli, deseeded and finely sliced
• 25 g sesame seeds, lightly toasted
• 1 small bunch fresh coriander, leaves picked
• 2 round lettuces, outer leaves removed and discarded, inner leaves reserved

Method

In a bowl, mix the raw prawns with the five-spice, ginger, lime zest and a splash of sesame oil, then leave to marinate.

Meanwhile, cook your rice noodles following pack instructions. Drain and toss in a little sesame oil. Allow them to cool then add the lime juice, chilli, sesame seeds and coriander leaves. Mix well.

Heat a frying pan or wok until really hot and stir-fry the marinated prawns for 2 or 3 minutes until cooked. Set aside.

To assemble your pinch salad, take a nice, cupped lettuce leaf and pile on a little of the noodle salad. Top with a couple of cooked prawns. Repeat until you have 12 little lettuce cups. To eat, pinch each cup together with your fingers and enjoy!