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Oven-roasted cod with mustard crust
Oven-roasted cod with mustard crust
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Prep Time:
60 minutes
Cook Time:
30 minutes
Total Time:
90 minutes
Ingredients:
  • 4 (about 125g each) blue-eye cod steaks, skinned
  • 125.00 ml fresh breadcrumbs
  • 20.00 ml chopped fresh herbs (lemon thyme, basil, tarragon)
  • 100g unsalted butter
  • 46.80 gm grainy mustard
  • 40.00 ml grated parmesan
  • 20.20 gm cream
  • 2 granny smith apples, peeled cored, cut into wedges
  • 12 asparagus spears, halved lengthwise, blanched
  • 5.60 gm tomato paste
  • 60ml (1/4 cup) cider vinegar
  • 60ml (1/4 cup) white wine
  • 250ml (1 cup) vegetable liquid stock (see Notes)
Instructions:
  • Dry the fish with a paper towel and generously season.
  • Make a flavorful paste by mixing breadcrumbs, herbs, 50g butter, mustard, parmesan, and cream. Spread this mixture onto each fillet and chill in the refrigerator for 30 minutes.
  • Preheat your oven to a toasty 220°C.
  • In a pan over medium heat, melt the remaining butter until it sizzles, then add the apple slices and caramelize them until richly browned. Transfer the apples to a plate and reserve the pan for later use (no need to wash it).
  • Roast the cod on a baking tray in the top oven shelf for 10 minutes.
  • Bring the pan back to medium heat, deglaze with tomato paste, vinegar, wine, and stock, then simmer until reduced by half. Stir in the apple and asparagus until heated through. Serve with cod on top and a generous drizzle of sauce.

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