Categories: June

Ingredients

• 4 x 225g thick cod fillets, skinned
• olive oil, for drizzling and greasing
• 75g fresh white breadcrumbs
• finely grated zest of 1 lemon
• 4 tbsp chopped fresh parsley, plus 2 tsp
• 1 tbsp chopped fresh chives, plus 2 tsp
• 1 fat garlic clove, finely chopped
• 25g butter, melted
• 1 egg yolk
• 1.5 tsp white wine vinegar
• 1.5 tsp English mustard
• 150ml sunflower oil
• 2 tsp each finely chopped green olives, gherkins and capers

Directions

1. Preheat the oven to 230˚C/fan 210˚C/gas 8. Make the tartare sauce. Put the egg yolk, vinegar, mustard and 1/4 teaspoon salt into a food processor and blend briefly. With the machine running, add the sunflower oil in a steady stream to make a thick mayonnaise. Transfer to a small bowl and sit in the olives, gherkins, capers and 2 teaspoons each of parsley and chives.

2. Season the cod on both sides and lay skinned-side up on a well-oiled baking tray.

3. Put the breadcrumbs, lemon zest, remaining parsley and chives, garlic and seasoning into a bowl. Add the butter and stir well with a fork.

4. Divide the crumbs between the fillets and press on top of each piece in a thick, even layer. Drizzle over a little oil and bake for 10-12 minutes or until the crust is crisp and lightly golden and the fish is cooked through. Lift onto warm plates and serve with the sauce, some sautéed potatoes and a green leaf salad.

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