Andalucia Life Recipe - Grilled Fish with Tartare Sauce and Melted Cheese

This is an ideal summer supper dish

Ingredients, Serves 2

2 cod fillets approx 200 gm each (bacalao)
2 tablespoons tartare sauce
grated zest and juice of ½ lime
3 tbsp grated mature cheddar cheese
2 tbsp breadcrumbs
1 desertspoon fresh coriander, chopped
pinch cayenne pepper
10 gm butter
salt and ground black pepper

Method

Dry the fish with paper towel and place them skin side down on a foil covered baking tray. Season with salt and pepper.

Spread the tartare sauce all over the fish. Mix together the breadcrumbs, cheese, coriander, cayenne, lime zest and juice. Spread this mix thickly over the fish. Dot a little butter here and there.

Place the baking tray at least 10 cm below a hot grill and cook for 10 - 15 minutes depending on the thickness of the fillets. The fish should be just cooked with a golden brown, slightly crispy topping. Serve with fresh asparagus and baton carrots.

Homemade tartare sauce is a world apart from the jar varieties (if you use a jar add a further teaspoonful of chopped capers and 2 chopped small, sweet gherkins) and to transform this dish into a dinner party course, use homemade mayonnaise.

Tartare Sauce, Ingredients

150 ml mayonnaise
1 tsp chopped tarragon or chives
2 tsp chopped capers
2 tsp chopped sweet gherkins
2 tsp chopped parsley
1 tbsp lemon juice

Method

Mix all the ingredients together. Put in a sealed jar and refrigerate for 2 hours before use. Will keep 3 days in the fridge.