Fried Cod Tails

Name: Fried Cod Tails
Total time: 1 h
Yield: 4 servings
Cuisine: Mediterranean, Italian
Ingredients: tsp colza oil; 2 leeks; 500 g Frozen mixed root vegetables; tsp Rock salt; Freshly pepper; 500 ml mornay sauce; 100 ml semi-skimmed milk; 12 Dried Pre-Cooked lasagne sheets; 150 g Farm Stale Bread; 4 Small cod Tails; 25 g butter; 4 lemons Wedges; 1 tbsp wheat flour; Fine Cut leeks; Possibly 4 Bamboo grill skewers

The fried cod tails are really delicious and taste great with a creamy vegetable lasagne.

https://www.arlafoods.co.uk/recipes/cod-tails-and-veggie-lasagne/

Instructions

Step 1

For the Vegetable Lasagne: Heat the oil in a pan on a high heat, without browning and fry the leeks for approximately 3 minutes.

Step 2

Add the root vegetable mixture and the salt and pepper. Heat the mixture through until the vegetables are thawed and season to taste.

Step 3

Mix the mornay sauce and milk. Put the sauce, vegetables and lasagne sheets in an ovenproof dish (about 6 x 22 x 27cm) as follows: 150ml sauce followed by 250ml vegetables and then 4 lasagne sheets and continue layering ending with the vegetables and sauce.

Step 4

Cover the lasagne with baking paper and bake in the middle of the oven for 40 minutes and then allow the lasagne to rest, covered for approximately 10 minutes.

Step 5

For the Bread Sticks: Cut the bread into thick slices, and thread them onto bamboo skewers, cooking them next to the lasagne for the remaining 15 minutes. Remove the baking paper from the lasagne when the bread is put in the oven.

Step 6

For the Cod Tails: Cut the fins off the cod tails and scrub them. Rinse and dry the fish.

Step 7

Heat the butter in a pan until golden. Coat the cod tails in the wheat flour and then fry the first side on an even heat for approximately 10 minutes.

Step 8

Then turn them, sprinkle with salt and fry approximately for a further 10 minutes. Remove the pan from the heat and let the fish rest for approximately 2 minutes.

Enjoy!

Ingredients

Vegetable Lasange

Colza oil	tsp
Leeks	2
Frozen mixed root vegetables	500 g
Rock salt	tsp
Freshly pepper
Mornay sauce	500 ml
Semi-skimmed milk	100 ml
Dried Pre-Cooked lasagne sheets	12