Fillet of cod (Marc Fosh)

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  • Serves: Up to 4 people

Marc Fosh's fillet of cod in a lemon and coriander crust with roasted red pepper mayonnaise

Marc Fosh's fillet of cod in a lemon and coriander crust with roasted red pepper mayonnaise

Serves: 4
Preparation time: 15 mins
Cooking time: 30 mins


Method

1. For the roasted red pepper mayonnaise, preheat the oven to 200°C and roast the red pepper for 15 minutes until the skin starts to blacken and blister. Place in a bowl and cover well with cling-film. When cool, peel the skin off the peppers by hand, cut them in half and remove seeds.

2. Place the egg yolks into the Braun Multiquick 7 hand blender large chopper accessory. Add the vinegar, seasoning, mustard and the roasted red pepper. Pulse once or twice to blend.

3. Remove the lid of the Braun Multiquick 7 hand blender large chopper accessory, add the vegetable oil, replace the lid and blend again. After a minute or two, the mixture will change consistency and will emulsify into a thick sauce. Set aside the sauce in a bowl and wash the large chopper accessory.

4. For the lemon and coriander crust, place all the ingredients in the Braun Multiquick 7 hand blender large chopper accessory and mix to a purée. Cover the cod fillet with a spoonful of lemon-coriander crust and place on an oiled baking tray. Bake the fish for 15 minutes at 200°C. Serve with red pepper mayonnaise.

Marc Fosh's tip

For a super healthy meal, serve with steamed vegetables or a fresh green salad.

 

Ingredients

• 4 large fresh cod fillets, 175g each

Ingredients for roasted red pepper mayonnaise
• 4 free-range egg yolks
• 1tsp English mustard
• 1tbsp white wine vinegar
• 500ml vegetable oil
• 1 red pepper

Ingredients for lemon and coriander crust
• 80g fresh breadcrumbs
• 40g Gruyere cheese (grated)
• Half a bunch of fresh coriander
• 60g butter
• 1 lemon (grated zest and juice)

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