Bake Cod with Brussel Sprouts and Ham

焗魚配火腿小椰菜

 

文章日期：02/12/2011 11:55 am

Ingredients:

2 pieces of cod, about 6oz each;  1 tsp garlic salt;  1/2 tsp ground black pepper;
1tsp oyster sauce;  1/2 cup Panko crumbs; 20 Brussel Sprouts, sliced thinly;
1Tbsp olive oil; 1 Tbsp chopped shallots;  1 tsp chopped garlic;  1/2 cup sliced
or chopped cooked ham;  salt and pepper to taste

材料:

石班肉兩塊, 大約六安士一塊;  1小匙蒜鹽;  半小匙黑胡椒粉; 1小匙蠔油;
半杯日本Panko麵包糠;  20個小椰菜切幼;  1大匙橄欖油;  1小匙蒜茸;
1大匙乾蔥頭,切碎;  半杯熟火腿絲;  鹽及胡椒粉適量

Directions:

Preheat oven to 400F. Line a baking pan with tin foil, spray generously with some oil.
Marinate the cod with the garlic salt, oyster sauce and pepper, coat with the Panko
crumbs. Put in the oven for about 25mins until golden brown. Heat the olive oil in a
pan, add the shallots, fry for 1 min, add the brussel sprouts and garlic, cook for 2
mins, add the ham and season with salt and pepper. Arrange on a plate, place the
baked cod on top and serve.

做法:

焗爐預熱400F. 焗盆鋪上錫紙後掃一層油. 石班肉用蒜鹽, 蠔油及胡椒粉
醃一會, 放入麵包糠中至全沾滿, 放入焗爐內焗大約25分鐘至金黄色. 鑊
燒紅下油, 爆香乾蔥碎, 加入已切的小椰菜及蒜茸, 大火炒2分鐘, 放入火
腿絲, 用鹽及胡椒粉調味, 鋪在碟中, 上面放已焗好的石班肉便可上桌.