CHRISTMAS ORDERS ARE CLOSED!
NYE ORDERS ARE OPEN!
CLICK HERE TO PLACE YOUR ORDER FOR NYE.
Delivering for New Year’s from the 27th to the 31st December direct to your door.

×
Menu

Herb-Crusted Blue Eye Cod Fillet with Mashed Green Peas and Artichokes

 

The Team

by The Team

   Back to Blog
Serves4 serves
Prep time15 minutes
Cook time25 minutes
Ready in40 minutes

Ingredients:

For the Herb Crust:

  • 1 cup fresh breadcrumbs
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh chives, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

For the Mashed Green Peas:

  • 2 cups frozen or fresh green peas
  • 1 tablespoon olive oil or butter
  • 2 tablespoons fresh mint, chopped (optional)
  • Salt and pepper, to taste

For the Artichokes:

  • 1 jar (or can) of marinated artichoke hearts, sliced
  • 1 tablespoon olive oil

For the Blue Eye Cod Fillets:

  • 4 Blue Eye Cod fillets (approx. 200g each)
  • Salt and pepper, to taste

Instructions:

  1. Prepare the Herb Crust: In a medium bowl, combine the breadcrumbs, parsley, dill, chives, garlic, Parmesan cheese, olive oil, salt, and pepper. Mix until well combined.
  2. Prepare the Mashed Green Peas:
    • If using fresh peas, blanch them in boiling water for 2-3 minutes until tender. For frozen peas, follow the package instructions.
    • Drain the peas and transfer them to a blender or food processor. Add the olive oil (or butter), mint (if using), salt, and pepper. Blend until smooth. Adjust seasoning if needed.
  3. Cook the Artichokes: Heat olive oil in a small skillet over medium heat. Add the sliced artichokes and sauté for 2-3 minutes, until they are warmed through and slightly golden. Set aside.
  4. Cook the Cod Fillets:
    • Preheat your oven to 200°C (180°C fan-forced).
    • Season the Blue Eye Cod fillets with salt and pepper.
    • Heat a little olive oil in a non-stick ovenproof skillet over medium-high heat. Sear the cod fillets for 2 minutes on each side, until they are lightly browned.
    • Remove the skillet from the heat and press the herb crust mixture evenly onto the top of each fillet.
    • Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the fish is cooked through and the crust is golden and crispy.
  5. Assemble the Dish:
    • Spoon the mashed green peas onto serving plates.
    • Top with the herb-crusted Blue Eye Cod fillets.
    • Arrange the sautéed artichoke slices around the fish.
  6. Serve: Garnish with additional fresh herbs if desired. Serve immediately.
Join today
Seafood Community

We don’t see it as a membership, we see it as becoming a part of our seafood community.
Whilst being a part of this community you will:

M

Login with Email

Create a New Account

×