Cod parcels with Matcha parmesan topping

This recipe was devised by Maïa, a blogger @petitsbeguins, exclusively for Palais des Thés.

Serves 2 Dish
  • medium
  • 20m
Cod parcels with Matcha parmesan topping

Ingredients

Cod parcels
  • 2 cod steaks
  • 10 cherry tomatoes
  • Juice of 1 lemon
  • 2 tablespoons plain yoghurt
  • 1 teaspoon Matcha for cooking
Matcha parmesan topping
  • 3 tablespoons finely grated parmesan
  • 5 pieces sundried tomato
  • 3 tablespoons pine kernels
  • 1 tablespoon Matcha for cooking

Preparation

  • Top each piece of cod with the yoghurt, lemon juice and halved cherry tomatoes.
  • Wrap loosely in baking parchment and bake at 200°C for 20 minutes.
  • Combine the topping ingredients and mix thoroughly.
  • Just before serving, dust a little Matcha for cooking over the cooked cod using a sieve.
  • Then divide the Matcha parmesan topping between the two portions.