Baked Cod Fillet with Herb and Lemon Crust

Cod fillet in a zesty herb crust makes great eating with creamy garlic mash and a zingy peppercorn sauce from Michele Lemoine
By Michel Lemoine
Baked Cod Fillet with Herb and Lemon Crust
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 50 minutes
  • Effort: easy

Ingredients

For the garlic mash

  • 50 ml white wine
  • 8 cloves garlic
  • 250 ml double cream
  • 70 g butter
  • 600 g mashed potato
  • 2 egg yolks
  • sea salt and freshly ground black pepper

For the green peppercorn sauce

  • 150 ml white wine
  • 200 ml fish stock
  • 2 tbsp peppercorns, crushed
  • 250 ml double cream
  • 50 g butter

For the fish

  • 2 tsp chopped flat leaf parsley
  • 1 tsp chopped rosemary
  • 1 tsp chopped chervil
  • 1 tsp chopped chives
  • 2 lemons, grated zest only
  • 150 g fresh breadcrumbs
  • 4 x 200 g pieces cod fillets

Method

1. Preheat the oven to 180C/gas 4.

2. For the garlic mash, put the white wine in a saucepan, bring to the boil and add the garlic and cream. Simmer until the cream has reduced by half. Add the butter.

3. Transfer to a food processor and blitz until smooth.

4. Beat the mixture into the mashed potatoes.

5. Add the egg yolks again and beat until smooth. Season with salt and pepper and keep warm.

6. To make the peppercorn sauce, pour the white wine into a saucepan and bubble until reduced by half.

7. Add the fish stock and continue to cook until reduced by half again.

8. Stir in the crushed peppercorns and double cream and simmer for about 5-6 minutes, until thickened.

9. Add the butter, a little at a time, until the sauce is smooth and glossy. Season and keep warm.

10. Season the fish with salt and pepper, and then place onto a piece of slightly oiled parchment paper.

11. Mix the herbs and lemon zest together with the breadcrumbs to form the crust. Sprinkle the herb crust mixture over the fish, making a thick layer.

12. Bake the fish for 10-15 minutes, until cooked.

13. Divide the mashed potatoes between 4 serving plates and top with the cod. Drizzle over the sauce and serve.

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