Fillet of cod (Marc Fosh)

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  • Serves: Up to 4 people

Method

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’s cordless 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’s cordless 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’s cordless 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.

This recipe was prepared using the Braun Multiquick 7’s cordless hand blender with its large chopper accessory.

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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