Baked Fillet of Herb Crusted Cod

Serves: 4

Preparation time: 20 minutes
Cooking time: 20 minutes


McCain Menu Signatures Gourmet Chips

4x 175g cod fillets

fresh chopped mixed herbs (Parsley, Tarragon, Dill) (add salt & pepper)

1 tbsp. Dijon mustard

1 tbsp. olive oil

4 lime halves

Sweet Pepper Chutney

4 red bell peppers

1 tbsp. olive oil

1 red onion, halved, thinly sliced

1 jalapeno chilli, halved

2 garlic cloves, chopped

1/2 cinnamon stick

1 bay leaf

2 tbsp. red wine vinegar

1/4 cup chicken stock or canned broth

1 tsp. tomato paste


1. Lightly coat the cod with the mustard & dip into the herbs

2. Place on a tray – drizzle with oil and bake in hot oven (7-8mins)

3. Cook McCain Menu Signatures Gourmet Chips as per instructions

4. Serve cod with spoon full of warm chutney

For the Chutney;

1. Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes to steam. Peel, seed, and coarsely chop roasted peppers

2. Heat oil in heavy large skillet over medium heat. Add onion and cook until deep golden brown, stirring frequently, about 10 minutes.

3. Add bell peppers, jalapeno, garlic, cinnamon and bay leaf and sauté 2 minutes.

4. Add vinegar, then stock and tomato paste. Reduce heat and simmer until chutney is thick and chunky, stirring occasionally, about 20 minutes.

5. Discard jalapeno, cinnamon, and bay leaf.

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