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Raided the freezer for some fish and it was bit of pot luck as I wasn't entirely sure if I had a large fillet of Cod or Ling 
Sooo - what to do with it?
Ok so here's what happened...
Skinned the fillet and cut into large chunks
In a bowl I mixed tomato puree, crushed garlic and olive oil - the chunks of Ling went into this and were liberally coated
In a seperate bowl I crushed some cream crackers until they were of a breadcrumb conistency...to that I also grated some parmesan, added some turmeric and paprika and mixed together until all combined
The marinaded Ling was placed in an oven proof dish and placed in a hot oven for ten minutes to start the cooking process off...after tens mins or so the Ling was taken out of the oven and a liberal sprinkling of the parmesan crunch coating applied
This was cooked for another ten/fifteen mins until golden brown
I served with re-fried pea and spinach risotto
Awesome...if I do say so myself
Sooo - what to do with it?
Ok so here's what happened...
Skinned the fillet and cut into large chunks
In a bowl I mixed tomato puree, crushed garlic and olive oil - the chunks of Ling went into this and were liberally coated
In a seperate bowl I crushed some cream crackers until they were of a breadcrumb conistency...to that I also grated some parmesan, added some turmeric and paprika and mixed together until all combined
The marinaded Ling was placed in an oven proof dish and placed in a hot oven for ten minutes to start the cooking process off...after tens mins or so the Ling was taken out of the oven and a liberal sprinkling of the parmesan crunch coating applied
This was cooked for another ten/fifteen mins until golden brown
I served with re-fried pea and spinach risotto
Awesome...if I do say so myself
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