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Ingredients

4 (about 125g each) blue-eye cod steaks, skinned
1/2 cup fresh breadcrumbs
1 tablespoon chopped fresh herbs (lemon thyme, basil, tarragon)
100g unsalted butter
2 tablespoons grainy mustard
2 tablespoons grated parmesan
1 tablespoon cream
2 granny smith apples, peeled cored, cut into wedges
12 asparagus spears, halved lengthwise, blanched
1 teaspoon tomato paste
60ml (1/4 cup) cider vinegar
60ml (1/4 cup) white wine
250ml (1 cup) Massel vegetable liquid stock (see Notes)

Method

Step 1 Pat fish dry with paper towel and season.
Step 2 Combine the breadcrumbs, herbs, 50g butter, mustard, parmesan and cream to form a paste. Spread onto each fillet and refrigerate for 30 minutes.
Step 3 Preheat the oven to 220°C.
Step 4 Heat remaining butter in a pan over medium heat, add apple and cook until a rich brown. Transfer to a plate. Set aside the pan (do not clean).
Step 5 Place the cod on a baking tray and roast on top oven shelf for 10 minutes.
Step 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.

Oven roasted cod with mustard crust

How to make Oven roasted cod with mustard crust

Ingredients

Method