Cod Fillets with a Herb Crust

Total time: 1hr 15m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 655 Kcal, 40g Protein, 74g Carbohydrates, 21g Fat


  • 2 dl Water
  • 0.5 tsp. powdered fish bouillon
  • 1 dl white wine
  • 1 shallot, finely chopped
  • 2 tbsp. dill, finely chopped
  • 10 black peppercorns, crushed
  • 0.75 tsp. salt
  • 700 g Nordstar cod fillets
  • 60 g butter, soft
  • 2 slices toast bread, crust removed, finely chopped
  • 1 Organic lemon, a little grated zest and 1/2 tbsp of juice, use grated zest only
  • 1 tsp. mild mustard
  • a little pepper
  • 1 tbsp. olive oil
  • 1 onion, finely chopped
  • 300 g long-grained rice (e.g. parboiled)
  • 5 dl tomato juice
  • 250 g cherry tomatoes, cut in half or into quarters

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  • To make the stock, boil the water with the remaining ingredients and the peppercorns. Reduce the heat and allow the stock to reduce to approx. 75 ml. Strain the liquid and leave to cool a little. Pour half the stock into the tin. Salt the cod fillets, place 2 fillets on top of each other in the stock and drizzle the remaining stock over. Mix the butter and remaining ingredients with a little pepper. Spread the mixture onto the cod fillets.
  • Bake Bake for approx. 30 mins. in the centre of an oven preheated to 200°C.
  • Heat the oil and sauté the onions. Add the rice, steam while stirring until translucent. Pour in the tomato juice and water all at once, bring the boil, season. Reduce the heat, cover the rice and simmer for approx. 10 mins. over a medium heat. Stir in the cherry tomatoes and continue to cook until all liquid has been absorbed (approx. 10 mins.). Serve the tomato pilaf with the herb-crusted cod fillets.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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