HerbCrusted Cod Recipe with Parsnip Purée Great British Chefs
How To Cook Herb Crusted Cod - How To Cook. Place the fillet in the bag of stuffing. Heat the oven to 375 f.
HerbCrusted Cod Recipe with Parsnip Purée Great British Chefs
Crush until it has a crumb texture. While the oven is preheating, combine the softened butter, almond flour, chopped chives, chopped parsley, lemon zest, salt and pepper and mash. When the butter has melted and just begins to foam, turn off the heat and add the garlic. For the potatoes, bring a pot of salted water to the boil, add the potatoes and simmer for five minutes. Preheat the oven to 200c/400f/gas 6. Add fresh italian parsley, finely chopped. Lightly oil a baking sheet or line with baking parchment. Heat a little olive oil in a hot pan and saute the fish for approximately 1 minute on. Place the cod fillets on the baking sheet and season lightly with salt and pepper. Shake the bag gently to coat the cod evenly.
Place the fillet in the bag of stuffing. Preheat the oven to 200c/400f/gas 6. Place butter in a shallow bowl. Place the cod fillets on the baking sheet and season lightly with salt and pepper. In another bowl, combine the crackers, cheese and seasonings. Place a piece of cod, half of the asparagus, arugula and a lemon wedge on each plate. Serve with sides of your choice. For the potatoes, bring a pot of salted water to the boil, add the potatoes and simmer for five minutes. Place stuffing in a bag and seal. Crush until it has a crumb texture. Top the salad with the dressing of your choice and enjoy.
