Cod with crust - Fish Tales
Fish tales

Cod with crust

Recipe (dinner)

  • 1

    Preheat the oven at 180°C.

  • 2

    Arrange the thin fennel slices on a baking plate. Pour over a drizzle of olive oil and season with salt and pepper. Put the fennel in the oven for 10-15 minutes until coloured and crunchy.

  • 3

    Mix the parsley, finely chopped garlic, pistachio nuts, lemon zest and panko in a bowl and season with salt and pepper. Add one egg white and mix again.

  • 4

    Put the cod fillets on a baking plate and put half a centimeter of the crust mixture on top of it.

  • 5

    Mix the tomatoes and roughly chopped garlic in a small baking tray and add two tablespoons of extra virgin olive oil. Season with salt and pepper.

  • 6

    Put the cod and the tomatoes in the oven and cook for 8-12 minutes.

  • 7

    Take out the cod and the tomatoes. Arrange the fennel slices on a plate and put the cod fillet and the slow cooked tomatoes on top of it. Finish off the dish with the tomato/olive oil juice from the baking tray.


  • - 2 cod fillets, 180 g each, skin removed

  • - 1 fennel, very thinly sliced

  • - 300 g cherry tomatoes

  • - 2 garlic cloves, one finely chopped, one roughly chopped

  • - Handful of parsley, finely chopped

  • - Handful of pistachio nuts, finely chopped

  • - Zest of 1/2 lemon

  • - 2 tbsp breadcrumbs (or panko)

  • - 1 egg white

  • - Salt and pepper

  • 30 min
  • 4 persons