Herb-Crusted Cod Fillets

Name: Herb-Crusted Cod Fillets
Yield: Serves 4 as a main course
Ingredients: sea salt and black pepper; 80 g Gruyère (or Parmesan), freshly grated; 150 g butter, softened to room temperature; large bunch of parsley, leaves only, chopped; handful of thyme, leaves only; olive oil, to drizzle; few thyme sprigs; 200 g baby girolles, cleaned and trimmed; cep butter, optional; 4 cod fillets, about 140 g each; 25 g butter; 1 tbsp olive oil; 70 g white bread; 20 g slice of brioche (or extra bread); tomato fondue, optional; 2 tbsp Dijon mustard

Preparation info

Serves
4
as a main course

Difficulty
Medium

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

4 cod fillets, about 140 g each
sea salt and black pepper
2 tbsp

Method

First, make the herb crust. Remove the crusts from the bread and brioche, then tear into pieces. Whiz the bread, brioche, herbs and cheese together in a blender or food processor for a few seconds until the herbs are finely chopped. Add the butter and whiz to a bright green paste. Spoon the mixture onto a large sheet of cling film. Use the cling film to wrap the butter and shape it into a large

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Part of

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