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Cod fillets with a herb crust
45 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 655
  • Fat about 21g
  • Carbohydrates about 74g
  • Protein about 40g
This is needed
This is needed for 4 people
  • 1 dl water
  • 0.5 tsp fish bouillon powder
  • 1 shallots, finely chopped
  • 10 black pepper, crushed
  • 6 sprigs dill
  • 1 dl white wine
  • 700 g Nordstar cod fillets
  • 0.75 tsp salt
  • 1 tsp mild mustard
  • 60 g butter, soft
  • 1 organic lemon, use grated zest only
  • 2 slices toast bread, crust removed, finely chopped
  • a little pepper
  • 2 pinches salt
  • 2 tbsp dill, finely chopped
Tomato pilaf
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 5 dl tomato juice
  • 300 g long grain rice (e.g. parboiled)
  • 2 dl water
  • 0.75 tsp salt
  • a little pepper
  • 250 g cherry tomatoes, halved or quartered
  • One wide oven tray (holding approx. 2 l)
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And that's how it's done
And that's how it's done
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.
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.