Roasted Blue Eye Cod With Herb Crust Recipes

ROASTED BLUE-EYE WITH HERB CRUST

Steps:

• Preheat the oven to 190C. Place the breadcrumbs, sage, parsley, parmesan and mustard in a food processor and whiz until well combined. Transfer to a bowl and season to taste. Whisk the eggs and yolk and slowly pour in enough to form a slightly moist dough. Pat a half-centimetre-thick crust on the top of each piece of fish and place on a greased tray. Bake in the oven for about 10 minutes, or until just cooked through. Meanwhile, whisk the olive oil and lemon juice together and toss with the rocket. Serve the fish on starter plates with a small mound of rocket and a lemon wedge.

OVEN-ROASTED COD CRUSTED WITH HERBS

Steps:

• Preheat oven to 400 degrees F.
• Place bread crumbs in a shallow dish. Pile parsley, garlic, lemon zest, and a little coarse salt on the cutting board. Finely chop the lemon-garlic mixture, then combine with plain bread crumbs.
• Brush the top of each fillet with olive oil and dip in to the bread crumb herb mixture. Brush a little bit of olive oil in the bottom of a baking pan then place fillet in the pan, crust side up. Roast fillets in oven until firm to the touch, about 12 to 15 minutes.

ROASTED BLUE-EYE COD WITH HERB CRUST

Steps:

• Preheat the oven to 190 degrees C.
• Place the breadcrumbs, sage, parsley, parmesan and mustard in food processor and whiz until well combined.
• Transfer to a bowl and season to taste.
• Whisk the eggs and yolk and slowly pour in enough to form a slightly moist dough.
• Pat a half centimetre thick crust on the top of each piece of fish and place on a greased tray.
• Bake in the oven for about 10 minutes or until just cooked through.
• Meanwhile whisk the olive oil and lemon juice together and toss with the rocket.
• Serve the fish on starter plates with a small mound of rocket and a lemon wedge.
• With a glass of chardonnay.

COD ROASTED WITH FRESH HERBS

Steps:

• Preheat oven to 400 degrees.
• Place bread crumbs in a shallow dish.
• Pile parsley, garlic, lemon zest, and a little salt on the cutting board.
• Finely chop the parsley, garlic, lemon zest, and a little salt, then add mixture to the plain bread crumbs.
• Brush the top of each fillet with olive oil and dip in to the bread crumb herb mixture.
• You can be a little generous here with the crumbs.
• Brush a little bit of olive oil in the bottom of a baking pan then place fillet in the pan, crust side up.
• Roast fillets in oven, about 12-15 minutes or until firm to the touch.