Herb Crusted Cod Fillets

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

For 4 people

Nutritional Information

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


  • Fish
  • 1 dl Water
  • 1 dl white wine
  • 0.5 tsp. fish stock 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 sandwich bread, crust removed, finely chopped
  • 1 organic lemons, use grated zest only
  • a little pepper
  • Tomato Pilaf
  • 1 tbsp. olive oil
  • 1 onion, 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, cut in half or into quarters
  • Utensils
  • Für eine weite ofenfeste Form von ca. 2 Litern

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  • Fish

    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.
  • Tomato Pilaf

    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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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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