Camden New Journal - Food:Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published:18th August 2009

Cod parcels with samphire
By serving the samphire with the cod you can actually taste the sea water and therefore this is the perfect marriage. Just make sure all your ingredients are really fresh. Serve with purple sprouting broccoli and new potatoes.

Ingredients
Serves 4
4 Pacific cod steaks
1 bulb fennel, sliced
1 clove garlic, peeled and crushed
Sea salt and freshly ground black pepper
25g butter
Juice half lime
Handful samphire, tough stalks removed and soaked in cold water for one hour.

Method
Preheat the oven to 190C/ 375F/ gas 5.
Put each cod steak
into a generous square of foil and surround with some of the fennel, garlic, salt and pepper, half the butter and the lime juice.
Wrap up each parcel and place on a baking tray making sure they are airtight.
Bake for about 20 minutes or until the steaks are just cooked.
Meanwhile melt the rest of the butter in a frying pan and gently cook the samphire for one minute mainly to warm it up.
When the cod steaks are cooked serve on a plate and garnish with the samphire.
Serve hot.

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