We are always on the lookout for midweek meal inspiration, so when Young’s approached us with their new range of chunky cod fillet bakes, we couldn’t wait to try them out.
Challenged to come up with an exciting side recipe to compliment the quick and tasty bakes, we got our creative hat on and caused quite a storm in L’atelier des Chefs central London kitchens.
Read on for the exclusive recipe and don’t forget to tag us on Instagram if you try it out at home – we’d love to see your creations!
Mediterranean Bake with Panzanella Rocket Salad
2 Roasted Red Peppers (from Jar)
300g Mixed Tomatoes (cherry, yellow, green, etc)
100g Stale Crusty Bread
1/2 Bunch of Basil
Extra Virgin Olive Oil
Handful of Rocket
Sea Salt & Pepper
Tear the bread into bite size chunks.
Cut the large tomatoes into quarters and the cherry tomatoes in half & cut the peppers into long strips. Add these to the bowl – sprinkle the lot with plenty of sea salt and black pepper.
Add the bread & drizzle with plenty of extra virgin olive oil.
Add the basil & a handful of rocket then use your hands to mix everything up. You want the bread to soak up all the lovely tomato juice and olive oil.
We think this is perfect with the Young’s Simply Mediterranean Bake.
Also available in the range: Florentine Bake, Cheese & Leek Bake and Broccoli Mornay.