Growing up by the sea I have always had a healthy appetite for seafood. When you know it is fresh from one of the local fishing boats that morning you can’t help but order it whenever you can. I was always encouraged to try whatever was on offer and would enjoy every mouthful. However, when I was younger I tended to shy away from cooking with it at home as I simply didn’t know what to do with it and I felt much more comfortable preparing other dishes. I think this is a common issue and as a result fish is often highly underused in our diet.
With the classic combination of dill, parsley, and lemon the crunchy topping adds a new dimension to this fresh and light fish dish. Easy to make and tastes delicious.
I now really enjoy cooking with fish and make sure that I include it in my meals at least 2-3 times a week. I love to try out new flavours and cooking techniques and if you want food on your plate fast then it is hard to beat a pan fried fish dish! Today I am going to share with you one of my latest fish recipes; herb crusted cod. With the classic combination of dill, parsley, and lemon combined with a little almond flour for crunch, the topping adds a new dimension to this fresh and light fish dish. Plus it only takes 15 minutes to cook so you can have a nutritious and delicious dinner on the table in no time at all. Perfect after a busy day at work.
I love the fresh subtle flavours of fish, simply pan fried or poached with minimal ingredients, and how fish – white fish in particular is so versatile in terms of what flavours you can add. Whilst it is often tempting to just add a touch of lemon you may be surprised at how well fish works with much bolder flavours. In this recipe it is all about those delicious fresh herbs shining through and complimenting the fresh and delicate flavours of the cod. To add some more texture I have used almond flour to create a bit of bite in the crust. This helps to bring together the herbs and a squeeze of lemon at the end sets off the dish beautifully.
The crust is incredibly easy to make; I used a food processor to combine the herbs, almond flour, lemon juice and a touch of water. However, you could mix this all by hand if you prefer. You will just need to chop the herbs very finely before mixing with the almond flour. All you need is a thin layer across the top of the fish; too thick and you will lose that lovely crunch.
You can use any fish that you like for this recipe, I have used cod for that delightful meaty texture but you could use any other white fish or even salmon and the flavours would work well. The only fish I would not recommend using with this herb crust is tuna.
- 2 thick pieces cod loin
- 4 tbsp almond flour
- 1 lemon, zest (and a squeeze of juice)
- 3 tbsp dill, roughly chopped
- 4 tbsp parsley, roughly chopped
- 3 tsp water
- 1 medium egg, lightly beaten
- Preheat the oven to 180C.
- Place the almond flour, dill, parsley and lemon zest into a food processor and pulse until combined.
- Add a squeeze of lemon juice and the water to the crumb mixture and pulse again. You are looking for the mixture to start combining together a bit more but still remaining as a crumb. You can add a bit more water and juice if needed.
- Rub the top of each piece of cod with the egg wash and then place a thin layer of the crumb mixture on top.
- Place into the oven and cook for 15 – 20 minutes (depending on the thickness of your piece of cod).
- Serve hot with lemon wedges.
When fish is done, it becomes opaque and flakes. If you gently squeeze the side of the fish it should start to flake apart easily. Depending on the thickness of your fish it should take between 15-20 minutes to cook.