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Baked Cod with Coriander Mojo

April 11, 2012
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Coriander Mojo is a popular sauce found in the Canary Islands and is easy to make. For an alternative use a basil pesto.

Ingredients for two:

Cod with Green Mojo

2 large cod fillets

4 tbsp coriander mojo or green pesto

4 tbsp grated parmesan

salt and pepper

2 slices Prosciutto ham

small knob of butter

Ingredients for Mojo:

Handful of fresh coriander

Olive oil

1 garlic clove

salt

sherry vinegar to taste

To make the Mojo, place the cariander, a pinch of salt and the garlic clove in a small herb processor.

Blend until smooth and slowly add olive oil until you achieve a thin paste.

Add sherry vinegar to taste.

For the cod:

Preheat oven to 180C/Gas 4.

Place two small knobs of butter on a baking tray.

Place the cod fillets on top of the butter.

Put the parmesan, mojo and seasoning in a small bowl and mix to a thick paste.

Spread evenly over the top of the two cod fillets.

Wrap a piece of Prosciutto around each fillet and place the tray in the oven for 25 – 30 minutes until the Prosciutto is crispy and the cod is cooked through.

Serve with ratatouille or mashed potatoes and green vegetables.

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