Baked cod with a herb crust and tartare sauce

  • Serves 4
  • Takes 35 min to make
  • Easy
This baked cod recipe with a herb crust and tartare sauce has a breadcrumb coating which protects and flavours the fish as it grills.

Nutritional info per serving

  • Calories621kcals
  • Fat42.2g (8g saturated)
  • Protein45.2g
  • Carbohydrates15.7g (1.2g sugar)
  • Salt1.2g

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  • 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
  • (sh) 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


  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.
  • A light, crisp, faintly herby Italian white, like Soave.

From June 2005

Main Ingredients:

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