Cod fillets with a herb crust


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

Servings
For 4 people


Nutritional Information

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


Ingredients

  • Fish
  • 1 dl water
  • 1 dl white wine
  • 0.5 tsp fish bouillon powder
  • 1 shallot, finely chopped
  • 10 black peppercorns, crushed
  • 2 tbsp dill, finely chopped
  • 700 g Nordstar cod fillets
  • 2 pinches salt
  • 60 g butter, soft
  • 1 tsp mild mustard
  • 2 slices toast bread, crust removed, finely chopped
  • 1 organic lemon, use grated zest only
  • a little pepper
  • Tomato pilaf
  • 1 tbsp olive oil
  • 1 onions, finely chopped
  • 300 g long grain rice (e.g. parboiled)
  • 5 dl tomato juice
  • 2 dl water
  • 0.75 tsp salt
  • a little pepper
  • 250 g cherry tomatoes, halved or quartered
  • Utensils
  • One wide oven tray (holding approx. 2 l)

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Instructions

  • Fish

    To make the stock, boil the water with all the other ingredients up to and including 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 of the stock into the oven tray. Salt the cod fillets, place 2 fillets on top of each other in the stock, drizzle with the remaining stock. Mix the butter and all the other ingredients up to and including the pepper. Spoon the mixture over the cod fillets. Bake for approx. 30 mins. in the centre of an oven preheated to 200°C.
  • Tomato pilaf

    Heat the oil and sauté the onion. Add the rice, cook while stirring until translucent. Pour in the tomato juice and water all at once, bring to 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 simmer until all the liquid has been absorbed (approx. 10 mins.). Serve the tomato pilaf with the herb-crusted cod fillets.

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Products used in this recipe

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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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