Roasted Blue-Eye Cod With Herb Crust

"This recipe came from the'Sydney Morning Herald' and is wonderful. If you don't have cod, any firm fleshed white fish would be just as good. Do try it."
 
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Ready In:
20mins
Ingredients:
13
Serves:
4
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ingredients

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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

  1. Nice! Is there any better fish than Blue-Eye?? But I didn't have fresh breadcrumbs and herbs, so substituted 80 g dried breadcrumbs with 20 ml milk and 10 ml EV olive oil, 1 dessertspoon dried sage, 1 tablespoon dried parsley. It worked fine and there was no need to use a processor.
     
  2. We thought this was a fabulous way to prepare fish. I used cod fillets, and cut down on the sage a little as well.It had an awesome presentation,it looked so impressive. Fast, and easy to follow, a real winner! Thanks for sharing!
     
  3. This was quick and easy to make, and tasted really good. We reduced the sage to 6 leaves as I find it ovean overpowering herb if you use too much and only needed the two eggs. The crust kept the fish (we used ling) very moist. I served it with cos lettuce, as I don't like rocket.
     
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Tweaks

  1. Nice! Is there any better fish than Blue-Eye?? But I didn't have fresh breadcrumbs and herbs, so substituted 80 g dried breadcrumbs with 20 ml milk and 10 ml EV olive oil, 1 dessertspoon dried sage, 1 tablespoon dried parsley. It worked fine and there was no need to use a processor.
     

RECIPE SUBMITTED BY

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.
 
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