Baked cod fillet with herb and lemon crust

Method

1. Preheat the oven to 180C/gas 4.

2. For the garlic mash, put the white wine in a saucepan, bring to the boil and add the garlic and cream. Simmer until the cream has reduced by half. Add the butter.

3. Transfer to a food processor and blitz until smooth.

4. Beat the mixture into the mashed potatoes.

5. Add the egg yolks again and beat until smooth. Season with salt and pepper and keep warm.

6. To make the peppercorn sauce, pour the white wine into a saucepan and bubble until reduced by half.

7. Add the fish stock and continue to cook until reduced by half again.

8. Stir in the crushed peppercorns and double cream and simmer for about 5-6 minutes, until thickened.

9. Add the butter, a little at a time, until the sauce is smooth and glossy. Season and keep warm.

10. Season the fish with salt and pepper, and then place onto a piece of slightly oiled parchment paper.

11. Mix the herbs and lemon zest together with the breadcrumbs to form the crust. Sprinkle the herb crust mixture over the fish, making a thick layer.

12. Bake the fish for 10-15 minutes, until cooked.

13. Divide the mashed potatoes between 4 serving plates and top with the cod. Drizzle over the sauce and serve.

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Ingredients

For the garlic mash

50ml White wine
8 garlic cloves
250ml double cream
70g Butter
600g mashed potatoes
2 egg yolks
sea-salt and freshly ground black pepper

For the green peppercorn sauce

150ml White wine
200ml fish stock
2 tbsp peppercorns, crushed
250ml double cream
50g Butter

For the fish

2 tsp chopped flat-leaf parsley
1 tsp chopped Rosemary
1 tsp chopped chervil
1 tsp chopped Chives
2 Lemons, grated zest only
150g fresh breadcrumbs
4 x 200g pieces cod fillet

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