Lemon baked cod and buckwheat salad

Stephen Hayes

Stephen Hayes from Whitstable and Seasalter Endowed Junior Schhol in Canterbury 2018 finalist

I spend a lot of time in Greece and I love the food there

Method

Boil the buckwheat and drain and the asparagus
Add chopped cucumber,tomatoes, asparagus and cubes feta cheese mix with lemon juice and olive oil and add salt and pepper to taste and mix well

Mix olive oil, melted butter and lemon juice together and set aside
In another vowel mix the flour and spices
Dip fish in lemon juice mixture and dip in flour mix
Heat some olive oil in frying pan as flash fry fish
Add garlic to remaining lemon juice and drizzle over fish fillet
Put fish fillet in oven on 180 and bake for 10 mins
Chop parsley over the top and serve

Ingredients

Cod fillet
2 garlic cloves
Parsley
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon melted butter
Flour for coating
1/2 teaspoon turmeric
1/4 teaspoon paprika
1/4 teaspoon cumin
Salt
Black pepper
Cup of buckwheat
Cucumber
Tomatoes
Feta cheese
Asparagus
Lemon juice
Olive oil