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1
For the Crush: Put the bread into a food processor and process into fine breadcrumbs.
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2
Add in the rest of the ingredients and quickly process, just to incorporate, season to taste with a little salt and lemon juice.
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3
Chill for about one hour.
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4
Roll the mix between 2 sheets of grease proof paper to about 5mm thickness and leave in the fridge to set.
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5
Cut to the size of the cod when required.
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6
For the cod: Heat the extra virgin olive oil in a large non stick frying pan, season the cod with salt and lemon, and lightly dust with flour.
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7
Place the cod into the pan, flesh side down, skin side up and lightly colour for 2 to 3 min, turn over and repeat.
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8
Remove and keep warm.
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9
Add in the shallots to the same pan and sweat gently for one minute, add in the white wine and reduce by half.
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10
Add in the fish stock and basil stalks, bring back to the boil, return the cod to the pan and cover.
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11
Place in a pre heated oven at 180 C350 F/gas mark 4 for 4 to 5 min.
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12
Remove the cod and place a square of the nicoise crust on top and heat the crust under a warm grill, remove and keep warm.
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13
To cook the spinach, bring the 4 tbsp of water to boil in a non stick frying pan.
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14
Add in the butter and incorporate, add in the spinach and cook for 3 or possibly 4 min.
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15
Season with salt and pepper.
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16
Remove and divide equally between 4 warm serving plates.
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17
Place the cod in the centre of each, on top of the spinach.
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18
To finish the sauce, pass the cod cooking liquor through a fine sieve into another pan.
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19
Bring back to the boil, incorporate the butter, add in the diced tomato, basil julienne and season to taste and divide equally between the plates.
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20
Serve immedieatly.
