Parmesan And Herb Crusted Norwegian Cod

Seafood from Norway

Seafood from Norway

Premium Supplier 22nd October 2018
Seafood from Norway

Seafood from Norway

Premium Supplier

Parmesan And Herb Crusted Norwegian Cod

Try this delicious flaky Norwegian cod recipe which is teamed with parmesan and herbs.


  • For the crust (makes enough for around 10 portions)
  • 125g fresh white breadcrumbs
  • 125g unsalted butter
  • 60g finely grated Parmesan
  • 12g mixed fresh herbs, parsley, tarragon, dill, chives
  • flaky sea salt and freshly ground black pepper
  • For the sauce
  • 75ml olive oil
  • ½ onion, finely diced
  • 1 clove garlic, sliced
  • 500g ripe vine tomatoes
  • 2 large sprigs of thyme
  • For the Norwegian cod
  • 4 x 150g thick, skinless, boneless Norwegian cod fillet portions
  • 30ml olive oil
  • To serve
  • 200g spinach, wilted
  • 200g assorted cherry tomatoes, skinned
  • 1 tbs basil chiffonade
  • extra virgin olive oil
  • flaky sea salt and freshly ground black pepper


To make the crust, cream the butter and beat in the breadcrumbs and Parmesan. Season to taste and mix in the herbs. Form into a block, wrap in clingfilm and chill.
To make the sauce, heat the olive oil in a heavy based pan, add the onions and cook gently for 6-8 minutes with a pinch of salt. Add the garlic and cook for a further minute. Add the tomatoes and thyme, cover and continue to cook on a gentle heat until all the tomatoes have broken down. Push through a fine sieve into a clean pan. Adjust the seasoning and thicken slightly if required.
For the Norwegian cod, cut slices of the crust and roll out between sheets of baking parchment to around 3mm thick. Lay each portion of fish on a piece of crust and trim to fit. Heat the olive oil in a heavy non-stick pan and lay the cod in crust side up. Transfer to a hot oven and cook for 3-4 minutes, then finish under a medium/hot grill to crisp the top. A cocktail stick should push through the fish with only a little resistance.
To serve, mound wilted spinach in the centre of shallow bowls. Warm the skinned tomatoes in the sauce and add the basil. Place the fish on the spinach and spoon the tomato ragout around.

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