Roasted Blue-Eye Cod With Herb Crust - cooking recipe

Ingredients

100 g fresh breadcrumbs
3 tablespoons finely chopped sage
4 tablespoons finely chopped parsley
2 tablespoons grated parmesan cheese
1 teaspoon Dijon mustard
sea salt
2 free range eggs
1 free range egg yolk
4 (100 g) pieces blue-eye cod fillet (or any firm white-fleshed fish)
1 tablespoon extra virgin olive oil
1/2 tablespoon lemon juice
1 bunch baby rocket (or rocket)
4 lemon wedges, for serving

Preparation

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.