Cod with Parsley Stuffing

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Cod is a good buy in winter and the meaty flesh suits January appetites. Cod cutlets are slices taken from across the whole fish and lend themselves to a variety of recipes. Cutlets cut from the tail end of the fish are the best to use for stuffing, because they are smaller and neater in shape.


  • 4 tail-end cutlets of cod
  • few toasted breadcrumbs
  • lemon wedges


    Rinse the fish cutlets and trim away the fins with a pair of scissors. Still using the scissors, snip out the centre bone from each cutlet to leave a space for the stuffing. Place the cutlets in a well-buttered baking dish and set aside while preparing the stuffing.

    Combine the breadcrumbs, suet and parsley in a small basin. Add a seasoning of salt and pepper. Lightly beat the egg and then mix about 2 tablespoons of it with the lemon juice and anchovy essence, keeping the rest of the egg for glazing. Using a fork stir this mixture into the crumbs. Mix lightly and divide into four portions. Pack portions of stuffing into the centre cavity of each fish cutlet.

    Brush the remaining egg over the fish and sprinkle with a few toasted breadcrumbs.

    Cover with a buttered paper or foil and bake in a moderate oven (180°C., 350°F., Gas Mark 4) for 20–25 minutes. Garnish with wedges of lemon and serve.