Herb-Crusted Cod Fillets with Butternut Squash
Recipe by Chef Neven Maguire.
  • Difficulty: Medium
  • Category:
Servings: 4 yield(s)
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Ingredients
  • 50 g butter
  • 8 slices of wholemeal bread (crusts removed)
  • 6 tbsp chopped fresh mixed herbs
  • rind of 1 orange (finely grated)
  • pinch of fresh nutmeg (grated)
  • 1/2 butternut squash (thinly sliced and par boiled for 2 minutes)
  • 4 x 175 g cod fillets (skin on, pin boned)
  • 1 egg yolk (beaten)
  • 4 small vines of cherry tomatoes
  • 1 tbsp Donegal Rapeseed Oil
Instructions
  1. Preheat the oven 200C/400F/Gas 6. Melt the butter in a small pan or in the microwave and leave to cool.
  2. Place the bread in a food processor or liquidiser and whiz to fine crumbs. Tip into a bowl and stir the cooled butter, herbs, orange rind and nutmeg and mix well to combine.
  3. Arrange the butternut squash slices in four groups on a baking sheet and place the cod fillets on top, skin-side down and brush over the egg yolk.
  4. Divide the flavoured crumbs on top of the cod fillets and then spread them out, pressing them down firmly to stick.
  5. Arrange the tomato vines around the crusted cod fillets and drizzle each one with a little of the oil. Bake for 15-20 minutes until the cod is cooked through and the crumbs are crisp and golden, and the tomatoes have softened and are lightly charred.
  6. Cut the crusted cod fillets into small bite-sized pieces and serve with some of the roasted butternut squash. For adults, use a fish slice to transfer the crusted cod fillets and butternut squash slices on to warmed serving plates. Add a vine of the roasted cherry tomatoes to each plate and enjoy.