Cheddar and Thyme Crusted Blue Cod with Jersey Bennies and a Warm Tomato, Fennel and Pea Vinaigrette

(Serves 4)

Ingredients 

• 50 g butter melted
• 50 g panko breadcrumbs
• 50 g grated cheddar cheese
• 5 sprigs fresh thyme
• 600 g new potatoes - scrubbed
• 600 g blue cod fillets - 4 x 140 g portions

Viniagrette

Place the following in a screwtop jar and shake well:

• 1/3 C olive oil
• 2 Tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1 tsp sugar
• pinch salt
• 8 x cherry tomatoes quartered
• ½ cup fresh peas or frozen - rough chop

Method

Bring potatoes to boil in large saucepan of salted water and cook till tender. Drain and lightly crush with back of fork, mix ½ melted butter and season with salt and pepper.

Lay fish fillets on non stick tray and brush lightly with butter and season.

Lay crumbs on each fillet liberally and apply pressure to form the crust. Bake fillets at 200C for 8 - 10 minutes.

Warm the vinaiagrette in a non reactive pot - do not boil.

To Serve

Place crushed potatoes evenly between four plates top with crusted fish and drizzle with warm vinaigrette around the outside of the potato and fish. Finish with fresh picked fennel fronds.