Herb-Crusted Blue Eye Cod Fillet with Mashed Green Peas and Artichokes

Herb-Crusted Blue Eye Cod Fillet with Mashed Green Peas and Artichokes

Ingredients:

For the Herb Crust:

  • 1 cup fresh breadcrumbs
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh chives, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

For the Mashed Green Peas:

  • 2 cups frozen or fresh green peas
  • 1 tablespoon olive oil or butter
  • 2 tablespoons fresh mint, chopped (optional)
  • Salt and pepper, to taste

For the Artichokes:

  • 1 jar (or can) of marinated artichoke hearts, sliced
  • 1 tablespoon olive oil

For the Blue Eye Cod Fillets:

  • 4 Blue Eye Cod fillets (approx. 200g each)
  • Salt and pepper, to taste

Instructions:

  1. Prepare the Herb Crust: In a medium bowl, combine the breadcrumbs, parsley, dill, chives, garlic, Parmesan cheese, olive oil, salt, and pepper. Mix until well combined.
  2. Prepare the Mashed Green Peas:
    • If using fresh peas, blanch them in boiling water for 2-3 minutes until tender. For frozen peas, follow the package instructions.
    • Drain the peas and transfer them to a blender or food processor. Add the olive oil (or butter), mint (if using), salt, and pepper. Blend until smooth. Adjust seasoning if needed.
  3. Cook the Artichokes: Heat olive oil in a small skillet over medium heat. Add the sliced artichokes and sauté for 2-3 minutes, until they are warmed through and slightly golden. Set aside.
  4. Cook the Cod Fillets:
    • Preheat your oven to 200°C (180°C fan-forced).
    • Season the Blue Eye Cod fillets with salt and pepper.
    • Heat a little olive oil in a non-stick ovenproof skillet over medium-high heat. Sear the cod fillets for 2 minutes on each side, until they are lightly browned.
    • Remove the skillet from the heat and press the herb crust mixture evenly onto the top of each fillet.
    • Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the fish is cooked through and the crust is golden and crispy.
  5. Assemble the Dish:
    • Spoon the mashed green peas onto serving plates.
    • Top with the herb-crusted Blue Eye Cod fillets.
    • Arrange the sautéed artichoke slices around the fish.
  6. Serve: Garnish with additional fresh herbs if desired. Serve immediately.
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