Baked cod with a herb crust and tartare sauce recipe

By Debbie Major

  1. Serves 4
  2. Takes 35 minutes to make
  3. Rating

The crunchy crumb coating keeps the cod moist and flavoursome.

tried and tested
Baked cod with a herb crust and tartare sauce


  1. 4 225g thick cod fillets, skinned
  2. Olive oil, for drizzling and greasing
  3. 75g fresh white breadcrumbs
  4. Finely grated zest of 1 lemon
  5. 4 tbsp chopped fresh parsley
  6. 1 tbsp chopped fresh chives
  7. 1 fat garlic clove, finely chopped
  8. 25g butter, melted

For the tartare sauce

  1. 1 egg yolk
  2. 11/2 tsp white wine vinegar
  3. 11/2 tsp English mustard
  4. 150ml sunflower oil
  5. 2 tsp each finely chopped green olives, gherkins and capers
  6. 2 tsp chopped fresh chives
  7. 2 tsp chopped fresh parsley


  1. 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. 2. Season the cod on both sides and lay skinned-side up on a well-oiled baking tray.
  3. 3. Put the breadcrumbs, lemon zest, parsley, chives, garlic and seasoning into a bowl. Add the butter and stir well with a fork.
  4. 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.


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