Baked cod with a herb crust and tartare sauce has a breadcrumb coating which protects and flavours the fish as it grills. Although this recipe describes very simply how to make tartare sauce (and it really is as easy as it sounds) you can always use ready-made if you want to.
Serves 4
Takes 35 minutes to make
Per serving:
621kcals
42.2g fat (8g saturated)
45.2g protein
15.7g carbs
1.2g sugar
1.2g salt
1. Preheat the oven to 230°C/fan210°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.
© delicious. magazine
A light, crisp, faintly herby Italian white, like Soave.
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