Herb-Crusted True Cod
I love the contrast of this crunchy topping and the smooth, flaky fish. Fresh herbs are key here (and fresh breadcrumbs too if you have a food processor and some leftover bread).
1lb true cod fillets
A little olive oil on the baking pan
1 cup fresh breadcrumbs
1 lemon, zested and juiced
2 tablespoons flat-leaf parsley, chopped (or any fresh herb you have, really)
2 tablespoons fresh chives (or scallions, chopped finely in a pinch)
1 clove garlic, chopped
1 teaspoon mayonnaise
1 teaspoon Dijon mustard
Salt & pepper
Preheat your oven to 425°F and lightly grease your baking pan or dish. Place your cod in it, skin side down.
In a small food processor, make your own breadcrumbs, then add the lemon zest, juice, herbs and garlic.
In another small bowl, mix the mayonnaise and mustard, season with salt and pepper, and spread evenly onto the cod. Top with the breadcrumb and herb mixture and bake for 18–20 minutes or until the crust appears golden and crunchy.
Pass the white wine!