Cod fillets with a herb crust

Cod fillets with a herb crust

Total: 1 hr 15 min. | Active: 45 min.
Nutritional value / person: 655 kcal
, Fat: 21 g
, Carbohydrate: 74 g
, Protein: 40 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Fish

1 dl water
1 dl white wine
½ tsp fish bouillon powder
1 shallot, finely chopped
6 sprig dill
10 black pepper, crushed
700 g (Nordstar) cod fillet
¾ tsp salt
60 g butter, soft
2 slice toast bread, crust removed, finely chopped
1 tsp mild mustard
1 organic lemon, use grated zest only
2 tbsp dill, finely chopped
2 pinch salt
a little pepper

Tomato pilaf

1 tbsp olive oil
1 onion, finely chopped
300 g long grain rice (e.g. parboiled)
5 dl tomato juice
2 dl water
¾ tsp salt
a little pepper
250 g cherry tomato, halved or quartered
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How it's done

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Fish

To make the stock, boil the water with all the other ingredients up to and including the peppercorns. Reduce the heat and allow the stock to reduce to approx. 75 ml. Strain the liquid and leave to cool a little. Pour half of the stock into the oven tray. Salt the cod fillets, place 2 fillets on top of each other in the stock, drizzle with the remaining stock. Mix the butter and all the other ingredients up to and including the pepper. Spoon the mixture over the cod fillets.

Baking

Bake for approx. 30 mins. in the centre of an oven preheated to 200°C.

Tomato pilaf

Heat the oil and sauté the onion. Add the rice, cook while stirring until translucent. Pour in the tomato juice and water all at once, bring to the boil, season. Reduce the heat, cover the rice and simmer for approx. 10 mins. over a medium heat. Stir in the cherry tomatoes and continue to simmer until all the liquid has been absorbed (approx. 10 mins.). Serve the tomato pilaf with the herb-crusted cod fillets.

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