Simon Rimmer’s Baked Cod with Herb and Lemon Crust

Simon Rimmer Cod Recipe
Vegetarian specialist Simon Rimmer returns with this simple recipe for Baked Cod with Herb and Lemon Crust. An excellent main course

Ingredients

For the crust
*50g/2oz butter
*handful each fresh parsley and basil, finely chopped
*1 lemon, finely grated zest only
*100g/3½oz pine nuts, toasted, finely chopped
8100g/3½oz fresh breadcrumbs

For the cod
*4 x 150g/5½oz thick cut cod fillets
*salt and freshly ground black pepper
*1 lemon, juice only
*olive oil, for frying

For the creamy peas with bacon
*1 tbsp olive oil
*1 shallot, finely chopped
*100g/3½oz bacon lardons
*2 heads of Little Gem lettuce, cut into quarters
*100g/3½oz frozen or fresh garden peas
*150m/5½fl oz double cream

How To Cook Simon Rimmer’s Baked Cod with Herb and Lemon Crust:

1. Preheat the oven to 200C/400F/Gas 6.
2. For the crust, place the butter, herbs, zest, nuts and breadcrumbs into a food processor and blend to a paste.
3. For the cod, season the cod with salt and freshly ground black pepper, squeeze over the lemon juice and spread the crust paste on top of the cod.
4. Place the cod on a baking sheet and bake for 8-10 minutes, or until the crust is golden-brown and the fish is cooked all the way through.
5. For the creamy peas with bacon, heat the olive oil in a small saucepan, add the shallot and fry gently until softened. Add the bacon lardons and cook for 3-4 minutes or until golden-brown.
6. Drop the lettuce quarters into a pan of boiling salted water for 30 seconds. Drain and transfer the lettuce to a bowl of ice-cold water to cool. Drain again and pat dry.
7. Add the peas, lettuce and cream to the bacon and shallots and bubble over a low heat until thickened slightly.
8. To serve, spoon the peas onto a serving plate and top with the cod.

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For more incredible vegatarian and fish recipes from Simon Rimmer, be sure to check out his best-selling cookbooks, such as ‘The Seasoned Vegetarian’. More detail below:

UK: Simon Rimmer’s ‘The Seasoned Vegetarian’:


US: Simon Rimmer’s ‘The Seasoned Vegetarian’:

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