Roasted Blue-Eye Cod With Herb Crust
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 100 g fresh breadcrumbs
- 3 tablespoons finely chopped sage
- 4 tablespoons finely chopped parsley
- 2 tablespoons grated parmesan cheese
- 1 teaspoon Dijon mustard
- sea salt
- 2 free range eggs
- 1 free range egg yolk
- 4 (100 g) pieces blue-eye cod fillet (or any firm white-fleshed fish)
- 1 tablespoon extra virgin olive oil
- 1⁄2 tablespoon lemon juice
- 1 bunch baby rocket (or rocket)
- 4 lemon wedges, for serving
directions
- Preheat the oven to 190 degrees C.
- Place the breadcrumbs, sage, parsley, parmesan and mustard in food processor and whiz until well combined.
- Transfer to a bowl and season to taste.
- Whisk the eggs and yolk and slowly pour in enough to form a slightly moist dough.
- Pat a half centimetre thick crust on the top of each piece of fish and place on a greased tray.
- Bake in the oven for about 10 minutes or until just cooked through.
- Meanwhile whisk the olive oil and lemon juice together and toss with the rocket.
- Serve the fish on starter plates with a small mound of rocket and a lemon wedge.
- With a glass of chardonnay.
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Reviews
RECIPE SUBMITTED BY
Kate in Katoomba
Australia
I live in Australia, in the Blue Mountains (a national park the size of Belgium) and I really enjoy all things to do with food (especially the eating part). I used to work in theatre and casting in the UK, but now work in an antique/discerning junk shop in Australia. I enjoy collecting out of print and old church cook books and have way too many. I can't stand bad traffic, people who sniff, or white plastic garden furniture! If I had a month off I would most likely be asleep a lot of the time or eating dark chocolate, but If I had absolutely no responsibilities, you could find me at the Musee D'Orsay in Paris looking at the pictures.