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Cod with Egg
Serves: 2
Ingredients
12 fresh basil leaves
1
tbsp balsamic vinegar
2 tbsp virgin olive oil
2 (150g/5oz) thick fillets
of fresh cod, skinned
1 tbsp white wine or tarragon vinegar
2 large Scottish Produced Quality
Eggs
sprigs fresh
parsley, to garnish
freshly ground black pepper
Method
2. Season the fish with balsamic vinegar and black
pepper and drizzle with remaining oil. Bake for 10 minutes. While the fish is
cooking, prepare the eggs.
3. Fill a small
non-stick frying pan with 2cm/d"0 cold water and bring to a gentle simmer over a
low heat. Add the white wine or tarragon vinegar then gently break in the eggs. Poach for 4-5 minutes
until just firm, spooning hot water over the eggs occasionally as they
cook.
4. Remove the fish from the oven and set on two warmed plates. Top
with poached eggs and
garnish with parsley. Serve with mashed potatoes and green beans or
salad.
