Cod with tartare crumb
Serves: 4
Prep time: 30 minsTotal time: 
Recipe photograph by Patricia Niven
Cod with tartare crumb
Inspired by the flavours of tartare sauce, cod is spread with mayo, then topped with a herby, tangy crumb in this easy oven traybake
Serves: 4
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
344Kcal
Fat
11gr
Saturates
1gr
Carbs
30gr
Sugars
4gr
Fibre
5gr
Protein
28gr
Salt
0.6gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 600g baby new potatoes
- 1½ tbsp olive oil
- 50g crustless white bread (ideally slightly stale)
- 2 tsp non pareilles capers
- 2 pickled cornichons, roughly chopped
- zest of 1 lemon, plus wedges to serve
- 10g parsley, leaves picked
- 10g tarragon, leaves picked
- 2 x 260g packs Taste the Difference chunky cod loins
- 2 tbsp mayonnaise, plus extra to serve
- 2 x 100g packs asparagus tips
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Cut the potatoes into 0.5cm- thick slices, then put in a bowl, toss with 1 tablespoon of olive oil and season. Spread out in a roughly single layer on a large, lined baking tray and roast for 30-35 minutes.
- Meanwhile, tear the bread into chunks and put in a food processor. Add the capers, cornichons, lemon zest and herbs. Pulse to a herby crumb. Pat the cod loins dry, then season lightly and spread with the mayo. Press on the crumb mixture. Coat the asparagus in the remaining olive oil.
- Once the potatoes are turning golden, remove the baking tray from the oven and top with the crumbed cod. Arrange the asparagus on a separate baking tray. Roast the fish and asparagus for 13-15 minutes until the fish is cooked through, the topping is crisp and the asparagus is tender. Divide among plates and serve with lemon wedges and extra mayo.
