- For the crust (makes enough for around 10 portions)
- 125g fresh white breadcrumbs
- 125g unsalted butter
- 60g finely grated Parmesan
- 12g mixed fresh herbs, parsley, tarragon, dill, chives
- flaky sea salt and freshly ground black pepper
- For the sauce
- 75ml olive oil
- ½ onion, finely diced
- 1 clove garlic, sliced
- 500g ripe vine tomatoes
- 2 large sprigs of thyme
- For the Norwegian cod
- 4 x 150g thick, skinless, boneless Norwegian cod fillet portions
- 30ml olive oil
- To serve
- 200g spinach, wilted
- 200g assorted cherry tomatoes, skinned
- 1 tbs basil chiffonade
- extra virgin olive oil
- flaky sea salt and freshly ground black pepper
Parmesan And Herb Crusted Norwegian Cod
Parmesan And Herb Crusted Norwegian Cod
Try this delicious flaky Norwegian cod recipe which is teamed with parmesan and herbs.
Ingredients
Method
To make the crust, cream the butter and beat in the breadcrumbs and Parmesan. Season to taste and mix in the herbs. Form into a block, wrap in clingfilm and chill.
To make the sauce, heat the olive oil in a heavy based pan, add the onions and cook gently for 6-8 minutes with a pinch of salt. Add the garlic and cook for a further minute. Add the tomatoes and thyme, cover and continue to cook on a gentle heat until all the tomatoes have broken down. Push through a fine sieve into a clean pan. Adjust the seasoning and thicken slightly if required.
For the Norwegian cod, cut slices of the crust and roll out between sheets of baking parchment to around 3mm thick. Lay each portion of fish on a piece of crust and trim to fit. Heat the olive oil in a heavy non-stick pan and lay the cod in crust side up. Transfer to a hot oven and cook for 3-4 minutes, then finish under a medium/hot grill to crisp the top. A cocktail stick should push through the fish with only a little resistance.
To serve, mound wilted spinach in the centre of shallow bowls. Warm the skinned tomatoes in the sauce and add the basil. Place the fish on the spinach and spoon the tomato ragout around.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
