Meaty fillets of cod are topped with seasoned breadcrumbs and baked until golden.


  • 2 x 200g blue eye fillet try to find some with the skin on

  • freshly ground black pepper

  • 0.5 cup diced Fennel

  • 0.25 cup Caper

  • 4 fennel tips

  • 8 Anchovies

  • 1 small handful of fresh Flat-leaf parsley

  • Extra Virgin Olive Oil

  • 1 small ciabatta bread


  • 1.

    To make the pane gratato, take the middle out of ciabatta loaf and break into pieces. Place bread onto oiled baking tray and into a preheated 220 degree oven. Cook until all the moisture is removed from the bread. TIP: Texture should be a mixture of both fine and course crumbs.

  • 2.

    Place breadcrumbs into a medium sized mixing bowl. Add fennel, chopped fennel tips and chopped parsley. Roughly chop capers and anchovies on a board and add to mixture. Using your hands mix the ingredients together distributing the moisture from the capers and anchovies throughout the mixture. Add zest of a lemon (to taste) and a tablespoon of olive oil, mix with hands.

  • 3.

    To cook the fish, season to taste with cracked pepper. Heat some olive oil in a large pan and cook the fish skin side down for about 3-4 minutes. Once the skin starts to become crispy turn stove down and push the pane gratato mixture onto the top of the fish. Once the tops of the fish are evenly covered, take off stove and place into a preheated 190 degree oven. Leave for 6 minutes.

  • 4.

    When pane gratato is golden brown remove from the oven, rest before serving.

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