Roasted Blue-eye Cod With Herb Crust

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 100 g fresh breadcrumbs
• 3 tablespoons finely chopped sage
• 4 tablespoons finely chopped parsley
• 2 tablespoons grated parmesan cheese
• 1 teaspoon dijon mustard
• sea salt
• 2 free range eggs
• 1 free range egg yolk
• 4 (100 g) pieces blue-eye cod fillet (or any firm -fleshed fish)
• 1 tablespoon extra virgin olive oil
• 1/2 tablespoon lemon juice
• 1 bunch baby rocket (or rocket)
• 4 lemon wedges, for serving

Recipe

• 1 preheat the oven to 190 degrees c.
• 2 place the breadcrumbs, sage, parsley, parmesan and mustard in food processor and whiz until well combined.
• 3 transfer to a bowl and season to taste.
• 4 whisk the eggs and yolk and slowly pour in enough to form a slightly moist dough.
• 5 pat a half centimetre thick crust on the top of each piece of fish and place on a greased tray.
• 6 bake in the oven for about 10 minutes or until just cooked through.
• 7 meanwhile whisk the olive oil and lemon juice together and toss with the rocket.
• 8 serve the fish on starter plates with a small mound of rocket and a lemon wedge.
• 9 with a glass of chardonnay.