Rice and Potato Dishes: Cod Fillets with a Herb Crust

Cod Fillets with a Herb Crust


  • a little pepper
  • 1 dl white wine
  • 1 shallot, finely chopped
  • 0.75 tsp. salt
  • 1 onion, finely chopped
  • 1 tbsp. olive oil
  • 1 tsp. mild mustard
  • 2 dl water
  • 60 g butter, soft
  • 1 organic lemon, use grated zest only
  • 0.5 tsp. powdered fish bouillon
  • 2 tbsp. dill, finely chopped
  • 10 black peppercorns, crushed
  • 700 g Nordstar cod fillets
  • 2 slices toast bread, crust removed, finely chopped
  • 300 g long-grained rice (e.g. parboiled)
  • 5 dl tomato juice
  • 250 g cherry tomatoes, cut in half or into quarters
Order the ingredients from COOP@home


To make the stock, boil the water with the remaining ingredients and the peppercorns. Reduce the heat and allow the stock to reduce to approx. 75 ml. Strain the liquid and leave to cool a little. Pour half the stock into the tin. Salt the cod fillets, place 2 fillets on top of each other in the stock and drizzle the remaining stock over. Mix the butter and remaining ingredients with a little pepper. Spread the mixture onto the cod fillets.

Bake Bake for approx. 30 mins. in the centre of an oven preheated to 200°C.

Heat the oil and sauté the onions. Add the rice, steam while stirring until translucent. Pour in the tomato juice and water all at once, bring the boil, season. Reduce the heat, cover the rice and simmer for approx. 10 mins. over a medium heat. Stir in the cherry tomatoes and continue to cook until all liquid has been absorbed (approx. 10 mins.). Serve the tomato pilaf with the herb-crusted cod fillets.


  • Rice and Potato Dishes
  • 1h 15 Bake: ca. 30m + Preparation/cooking time: ca. 45m
  • Servings For 4 people
  • Nutrition 614 Kcal