Oven-Roasted Blue Eye Cod with Mustard Crust

Oven-Roasted Blue Eye Cod with Mustard Crust

Savor the deliciousness of Oven-Roasted Blue Eye Cod with a flavorful mustard crust. This easy recipe features fresh Blue Eye Cod coated in a zesty mustard mix, roasted to perfection for a crispy texture on the outside while remaining tender and flaky on the inside. Serve it with your choice of sides for a complete meal. Order premium Blue Eye Cod portions online from Pearl Seafoods for fast delivery across Sydney and enjoy this delightful seafood dish at home.

Recipe Information

Serves

4 people

Preparation

1 hour

Cooking

30 minutes

Difficulty

Moderate

Ingredients

    • 4 x 250gm blue-eye cod portions, skinned
    • 1/2 cup fresh breadcrumbs
    • 1 tbsp chopped fresh herbs (lemon thyme, basil, tarragon)
    • 100g unsalted butter
    • 2 tbsp grainy mustard
    • 2 tbsp grated parmesan
    • 1 tbsp cream
    • 2 Granny Smith apples, peeled, cored, and cut into wedges
    • 12 asparagus spears, halved lengthwise, blanched
    • 1 tsp tomato paste
    • 60ml (1/4 cup) cider vinegar
    • 60ml (1/4 cup) white wine
    • 250ml (1 cup) Massel vegetable liquid stock (see Notes)

Steps

    1. Pat the fish dry with paper towel and season.
    2. Combine the breadcrumbs, herbs, 50g butter, mustard, parmesan, and cream to form a paste. Spread onto each fillet and refrigerate for 30 minutes.
    3. Preheat the oven to 220°C.
    4. Heat the remaining butter in a pan over medium heat, add the apple, and cook until a rich brown. Transfer to a plate. Set aside the pan (do not clean).
    5. Place the Blue Eye Cod on a baking tray and roast on the top oven shelf for 10 minutes.
    6. Return the pan to medium heat, deglaze with tomato paste, vinegar, wine, and stock. Reduce by half. Add the apple and asparagus and heat through. Serve topped with the cod and drizzled with sauce.

Featured Product for This Recipe

Chilled Blue Eye Cod Portions

Chilled Blue Eye Cod Portions

$20.00

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