top of page

Breadcrumb and Mustard Crusted Cod with a Warm Potato Salad and Watercress

Serves 4 Preparation time 15 minutes Cooking time 20 minute

4 cod fillets (500g) 4 tbsp wholemeal bread crumbs 2 tbsp fresh dill 2 egg yolks 2 tsp runny honey 3 tsp Dijon mustard 2 tbsp crème fraiche 2 garlic cloves 800g new potatoes 3 tbsp olive oil 5 radishes 1 lemon 200g soya beans 1 bunch watercress 20g butter


1. Preheat the oven to 200C 2. Start by boiling the potatoes. Cut them into quarters and boil in a large saucepan of water for 15 minutes or until ready. 3. While the potatoes are cooking prepare the fish. In a small bowl mix together 1 tsp honey, 2 tsp of mustard, the crème fraiche, breadcrumbs and 2 egg yolks. Lay the cod in a medium sized ovenproof dish so that they sit quite closely together, season with salt and pepper then coat each fillet evenly with the mustard and breadcrumb mix. Add several knobs of butter on top (2p for each fillet). Place in the oven and bake for 20 minutes. 4. For the potato salad, start by boiling the soya beans for 5 minutes, drain in cold water and set aside. To make the dressing, in a large bowl mix together 1 tsp mustard, 1 tsp honey, the zest and juice of the lemon, 2 crushed garlic cloves and salt and pepper to taste. Finely chop the dill and slice the radishes, add to the dressing along with the soya beans. Drain the potatoes and lightly crush with a potato masher then add to the dressing and using a wooden spoon mix together well. 5. Remove the fish from the oven and serve with the potato salad on top of a handful of watercress.


bottom of page