1 slice white bread
4 tbsp finely chopped flatleaf parsley
2 anchovies, drained, finely chopped
1 egg, hard-boiled, cooked white only, finely chopped
110g N’duja (spreadable French pork sausage)
300g tender-stem broccoli, washed and trimmed into florets
4 x 175g cod fillets
salt and pepper
2 tbsp extra virgin olive oil
1 garlic clove, finely julienned
1 red chilli, finely julienned
1 tbsp pine nuts
Ina food processor blitz the bread, parsley, anchovies, cooked egg white and N’Duja and bend to a paste.
Spread the paste between two sheets of greaseproof paper and chill in the fridge until firmed up.
Preheat the oven to 200 centigrade /gas mark 6.
Blanch the broccoli in a pan of salted, boiling water for 3-4 minutes, or until tender. Drain well and set aside to cool.
When the crust has firmed up, season the cod fillets with salt and pepper. Cut the layer of paste into four pieces that are the same size as each cod fillet. Place one on top of each piece of cod.
Place the N’duja-crusted cod fillets onto a baking tray and roast in the oven for 6-8 minutes.
Meanwhile, heat a glug of olive oil in a pan and lightly saute the garlic and chilli until the garlic is golden-brown. Add the pine nutsand the broccoli and stir-fry for 1-2 minutes, or until warmed through. Season, to taste, with salt and pepper.
To serve, spoon the broccoli into the centre of four serving plates. Place one N’duja-crusted cod fillet on top of each portion.