Herb Crusted Cod Recipe

A delicious and versatile herb crust. We’ve used it for cod, but the possibilities are endless!

Preparation time: TBC mins, Serves: TBC


2 slices of Burgen Soya and Linseed bread
10g parsley
50g coriander
1 tbsp blanched almonds
4 x 150g cod loins
275g broccoli, broken into florets
2 tbsp olive oil
2 courgettes, thinly sliced
2 tbsp sesame seeds


Preheat the oven to 200°C / fan oven 180°C / gas mark 6.
Place the herbs, almonds and slices of bread in a food processor, to make breadcrumbs. Evenly coat each piece of fish to form the herb crust. Leave to rest in the fridge for 10 minutes.
Blanch the broccoli florets for 8 minutes then drain.
Place the fish on a baking sheet, sprinkle with 1 tbsp of the olive oil and bake in the oven for 10-12 minutes, until the fish is cooked.
Meanwhile place the remaining olive oil in a bowl with the sesame seeds and toss the courgette slices and broccoli in the oil before cooking on a griddle for 4-5 minutes on either side. Divide between 4 plates.
Serve the herb-crusted fish with the char-grilled vegetables.
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