The crunchy crumb coating keeps the cod moist and flavoursome.
Ingredients
- 4 225g thick cod fillets, skinned
- Olive oil, for drizzling and greasing
- 75g fresh white breadcrumbs
- Finely grated zest of 1 lemon
- 4 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
- 1 fat garlic clove, finely chopped
- 25g butter, melted
For the tartare sauce
- 1 egg yolk
- 11/2 tsp white wine vinegar
- 11/2 tsp English mustard
- 150ml sunflower oil
- 2 tsp each finely chopped green olives, gherkins and capers
- 2 tsp chopped fresh chives
- 2 tsp chopped fresh parsley
Method
- 1. Preheat the oven to 230°C/ fan 210°C/gas 8. Make the tartare sauce. Put the egg yolk, vinegar, mustard and 1/4 teaspoon salt into a food processor and blend briefly. With the machine running, add the oil in a steady stream to make a thick mayonnaise. Transfer to a small bowl and stir in the other ingredients.
- 2. Season the cod on both sides and lay skinned-side up on a well-oiled baking tray.
- 3. Put the breadcrumbs, lemon zest, parsley, chives, garlic and seasoning into a bowl. Add the butter and stir well with a fork.
- 4. Divide the crumbs between the fillets and press on top of each piece in a thick, even layer. Drizzle over a little oil and bake for 10-12 minutes or until the crust is crisp and lightly golden and the fish is cooked through. Lift onto warm plates and serve with the sauce, some sautéed potatoes and a green leaf salad.
Nutritional info
Per serving: 621kcals, 42.2g fat (8g saturated), 45.2g protein, 15.7g carbs, 1.2g sugar, 1.2g salt
Wine Recommendation
A light, crisp, faintly herby Italian white, like Soave.