Braised Cod Fillet With Soft Nicoise Crush And Basi

Name: Braised Cod Fillet With Soft Nicoise Crush And Basil Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125 gm Softened unsalted butter, (4oz); 2 whl Large eggs; 6 slc White bread, (crusts removed); 25 gm Black olives, (pitted and minced) (1oz); 1 tsp Tomato puree; 1 x Crushed clove of garlic; 2 x Salted anchovy fillets, minced; 1 tsp Minced thyme; 6 x Basil leaves Half a lemon, Juice of Salt and cayenne pepper; 4 x 225 g, (8oz) cod supremes; 200 ml Fish stock, (6.6fl ounce); 75 gm Diced unsalted butter, (3oz); 1 x Glass of dry white sherry; 2 sm Shallots, peeled and finely minced; 3 x Basil stalks; 2 Tbsp. Extra virgin olive oil Flour for dusting Half lemon, Juice of Salt to taste; 6 x Plum tomatoes; 6 x Basil leaves, cut into julienne; 475 gm Fresh baby spinach, (1lb); 50 gm Unsalted butter, (2oz)

Servings: persons

125 gm Softened unsalted butter, (4oz)
2 whl Large eggs
6 slc White bread, (crusts removed)
25 gm Black olives, (pitted and minced) (1oz)
1 tsp Tomato puree
1 x Crushed clove of garlic
2 x Salted anchovy fillets, minced
1 tsp Minced thyme
6 x Basil leaves Half a lemon, Juice of Salt and cayenne pepper
4 x 225 g, (8oz) cod supremes
200 ml Fish stock, (6.6fl ounce)
75 gm Diced unsalted butter, (3oz)
1 x Glass of dry white sherry
2 sm Shallots, peeled and finely minced
3 x Basil stalks
2 Tbsp. Extra virgin olive oil Flour for dusting Half lemon, Juice of Salt to taste
6 x Plum tomatoes
6 x Basil leaves, cut into julienne
475 gm Fresh baby spinach, (1lb)
50 gm Unsalted butter, (2oz)

1
For the Crush: Put the bread into a food processor and process into fine breadcrumbs.
2
Add in the rest of the ingredients and quickly process, just to incorporate, season to taste with a little salt and lemon juice.
3
Chill for about one hour.
4
Roll the mix between 2 sheets of grease proof paper to about 5mm thickness and leave in the fridge to set.
5
Cut to the size of the cod when required.
6
For the cod: Heat the extra virgin olive oil in a large non stick frying pan, season the cod with salt and lemon, and lightly dust with flour.
7
Place the cod into the pan, flesh side down, skin side up and lightly colour for 2 to 3 min, turn over and repeat.
8
Remove and keep warm.
9
Add in the shallots to the same pan and sweat gently for one minute, add in the white wine and reduce by half.
10
Add in the fish stock and basil stalks, bring back to the boil, return the cod to the pan and cover.
11
Place in a pre heated oven at 180 C350 F/gas mark 4 for 4 to 5 min.
12
Remove the cod and place a square of the nicoise crust on top and heat the crust under a warm grill, remove and keep warm.
13
To cook the spinach, bring the 4 tbsp of water to boil in a non stick frying pan.
14
Add in the butter and incorporate, add in the spinach and cook for 3 or possibly 4 min.
15
Season with salt and pepper.
16
Remove and divide equally between 4 warm serving plates.
17
Place the cod in the centre of each, on top of the spinach.
18
To finish the sauce, pass the cod cooking liquor through a fine sieve into another pan.
19
Bring back to the boil, incorporate the butter, add in the diced tomato, basil julienne and season to taste and divide equally between the plates.
20
Serve immedieatly.

47846

kcal

Calories

5077

Fat

569

Carbs

437

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 125 gm Softened unsalted butter, (4oz), 2 whl Large eggs, 6 slc White bread, (crusts removed), 25 gm Black olives, (pitted and minced) (1oz), and more.

Yes, Braised Cod Fillet With Soft Nicoise Crush And Basil Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Cod Fillet With Soft Nicoise Crush And Basil Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions