A taste of the Lakes

The region’s chefs and producers share some of their favourite recipes for you to try at home

Baked cod and tomatoes

By Hawkshead Relish

The sweetness of black garlic is fantastic with fish and tomatoes. You can use hake, sea bass, haddock or salmon instead of cod for this recipe – just ask your fishmonger to skin and debone the fish for you – which is quick and easy to prepare.

Serves 4

Ingredients

• 1 finely diced small onion

• 200g halved cherry tomatoes

• Dash of olive oil

• Salt and pepper

• 4 x 120g skinned cod loins

• 4 tablespoons Hawkshead Relish Black Garlic Ketchup

• 2 slices of white bread

• 15g chopped flat-leaf parsley

• 2 large chopped cloves of garlic

• Zest of 1 lemon

• For the white bean salad

• 340g tin of cannellini beans

• 1 small finely chopped red onion

• 1 teaspoon chopped mint

• 2 tablespoons olive oil

• 1 tablespoon sherry vinegar

• Salt and pepper

Method:

For the baked cod:

Heat the oven to 180°c. Sauté the onion and tomatoes in a frying pan with a little olive oil to soften them, then transfer to an ovenproof dish. Season with salt and pepper and drizzle over a little more olive oil, then place in the oven for 8 minutes.

Place the fish on top of the tomato mix and top each piece with a spoonful of Black Garlic Ketchup. Remove the crusts from the bread and whizz or tear into breadcrumbs. Mix these with the parsley, garlic, lemon zest, and seasoning. Sprinkle the crumb on top of the fish.