Entree: Falkland Islands (Malvinas) – Central Culinary Region – Baked Cod with Herb Crust (Oven-baked cod fillets topped with a crisp buttered breadcrumb and herb crust)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 2 min

Total 32 min

Ingredients

- 4 cod fillets, approx. 6 oz (170 g) each
- 3/4 cup (90 g) fresh breadcrumbs
- 1/4 cup (15 g) finely chopped fresh parsley
- 2 tbsp (6 g) finely chopped fresh chives or spring onion greens
- 2 tbsp (30 g) unsalted butter, melted
- 1 tbsp (15 ml) olive oil
- 1 tsp (5 g) lemon zest
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) Dijon mustard
- 1/2 tsp (2 g) fine sea salt
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) olive oil or melted butter for drizzling
- Lemon wedges to serve

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil a shallow roasting pan.  
2. Pat the cod fillets dry with paper towel and place them skin-side down (if skin-on) on the prepared baking sheet. Season lightly with 1/4 tsp (1 g) salt and a pinch of pepper.  
3. In a bowl, combine the breadcrumbs, chopped parsley, chives, melted butter, olive oil, lemon zest, 1/2 tsp (2.5 g) salt, and 1/4 tsp (1 g) pepper. Mix until the crumbs are evenly moistened and hold together slightly when pressed.  
4. Brush the top of each fillet with a thin layer of Dijon mustard mixed with the tablespoon (15 ml) lemon juice. Press the herb-breadcrumb mixture onto the top of each fillet to form an even crust.  
5. Drizzle a little olive oil or melted butter over the crusts and place the fillets in the oven. Bake until the crust is golden and the fish is opaque and flakes easily with a fork, about 12–15 minutes depending on thickness.  
6. Remove from the oven, let rest 1–2 minutes, then serve each fillet with lemon wedges and an additional sprinkle of chopped parsley if desired.