Parmesan cod with salt and vinegar cucumber recipe
 This is a simple but flavour-packed fish supper that replaces traditional cod and chips with a lighter alternative. 1 cucumber, sliced into ribbonslarge pinch salt150ml/5fl oz malt vinegar 1 cucumber, sliced into ribbons large pinch salt 150ml/5fl oz malt vinegar 150g/5½oz Parmesan, grated2 tsp smoked paprikasmall handful fresh thyme, leaves pickedpinch saltpinch black pepper4 small cod loins, about 140g/5oz each2 free-range eggs, lightly beatenextra virgin olive oil, to serve 150g/5½oz Parmesan, grated 2 tsp smoked paprika small handful fresh thyme, leaves picked pinch salt pinch black pepper 4 small cod loins, about 140g/5oz each 2 free-range eggs, lightly beaten extra virgin olive oil, to serve 500g/1lb 2oz new potatoes50g/1¾oz unsalted butter1 tbsp chopped fresh mint 500g/1lb 2oz new potatoes 50g/1¾oz unsalted butter 1 tbsp chopped fresh mint Method To make the salt and vinegar cucumber, place the cucumber in a bowl and sprinkle generously with the salt, making sure all of the cucumber is salted. Set aside.Preheat the oven to 180C/160 Fan/Gas 4. Line a baking tray with baking paper.To make the cod, mix the Parmesan, paprika and thyme in a bowl and add the pinches of salt and pepper.Dip each of the cod loins into the beaten eggs and coat well. Then roll each loin in the Parmesan mixture until coated and place on the lined baking tray. Bake for about 8–10 minutes, until the cod gently flakes when pushed with the back of a teaspoon. If preferred, give the loins a final minute under a hot grill to get a really crispy Parmesan coating.For the crushed new potatoes, place the potatoes in a medium saucepan with boiling water and cook for 10-15 minutes.While the cod is in the oven, transfer the cucumber to a sieve and wash off the excess salt under running water. Place the ribbons in a bowl with the malt vinegar and mix well. Leave to lightly pickle until the cod is cooked.To finish the potatoes, drain the potatoes well and crush them using a fork and then add the butter, mint and salt and pepper and mix to combine.Serve each cod loin with the salt and vinegar cucumber and drizzled with the oil, and the crushed potatoes served on the side. To make the salt and vinegar cucumber, place the cucumber in a bowl and sprinkle generously with the salt, making sure all of the cucumber is salted. Set aside. To make the salt and vinegar cucumber, place the cucumber in a bowl and sprinkle generously with the salt, making sure all of the cucumber is salted. Set aside. Preheat the oven to 180C/160 Fan/Gas 4. Line a baking tray with baking paper. Preheat the oven to 180C/160 Fan/Gas 4. Line a baking tray with baking paper. To make the cod, mix the Parmesan, paprika and thyme in a bowl and add the pinches of salt and pepper. To make the cod, mix the Parmesan, paprika and thyme in a bowl and add the pinches of salt and pepper. Dip each of the cod loins into the beaten eggs and coat well. Then roll each loin in the Parmesan mixture until coated and place on the lined baking tray. Bake for about 8–10 minutes, until the cod gently flakes when pushed with the back of a teaspoon. If preferred, give the loins a final minute under a hot grill to get a really crispy Parmesan coating. Dip each of the cod loins into the beaten eggs and coat well. Then roll each loin in the Parmesan mixture until coated and place on the lined baking tray. Bake for about 8–10 minutes, until the cod gently flakes when pushed with the back of a teaspoon. If preferred, give the loins a final minute under a hot grill to get a really crispy Parmesan coating. For the crushed new potatoes, place the potatoes in a medium saucepan with boiling water and cook for 10-15 minutes. For the crushed new potatoes, place the potatoes in a medium saucepan with boiling water and cook for 10-15 minutes. While the cod is in the oven, transfer the cucumber to a sieve and wash off the excess salt under running water. Place the ribbons in a bowl with the malt vinegar and mix well. Leave to lightly pickle until the cod is cooked. While the cod is in the oven, transfer the cucumber to a sieve and wash off the excess salt under running water. Place the ribbons in a bowl with the malt vinegar and mix well. Leave to lightly pickle until the cod is cooked. To finish the potatoes, drain the potatoes well and crush them using a fork and then add the butter, mint and salt and pepper and mix to combine. To finish the potatoes, drain the potatoes well and crush them using a fork and then add the butter, mint and salt and pepper and mix to combine. Serve each cod loin with the salt and vinegar cucumber and drizzled with the oil, and the crushed potatoes served on the side. Serve each cod loin with the salt and vinegar cucumber and drizzled with the oil, and the crushed potatoes served on the side.