When I was growing up in Germany, my mother used to make fish fillets with an herb crust. She bought them frozen from the supermarket. You may have seen them in your local store, too. They are sold by different producers under names such as “Cod Bordelaise” or “Cod Provençal.” In Germany, this type of fish is known as Schlemmerfilet.

It was one of our favourite fish dishes. Even one of my brothers, who normally doesn’t like fish, would eat it.

After moving to Greece, I couldn’t find anything similar in the stores. So, during one of my visits to see my family back home, I copied the ingredients list from a package and decided to try making it myself.

After several attempts, I finally found the right combination and method. It has since become a regular dish on our family menu. My family enjoys it just as much as I do!

Cooking tip: Choosing the right fish

For this herb-crusted cod, I prefer to use cod, but you can also prepare the recipe with salmon fillets.

For the best result, try to find cod that is cut into thick blocks. If you can’t find it, you can also use skinless cod fillets and stack them evenly on top of each other. The fish should form a layer approximately 2–3 cm (¾–1¼ inches) thick.

If you are using frozen fish, make sure it is completely thawed before preparing the recipe.

Tips for the success of your cooking

For a beautifully golden and crispy herb crust, I recommend placing the baking dish on one of the upper oven racks. My oven has five rack positions, so I use the second position from the top.

Keep an eye on the crust towards the end of the cooking time. If it starts browning too quickly, you can loosely cover the fish with aluminium foil.

Last but not least: What to serve with herb-crusted cod

I like to serve this baked cod with rice, sautéed mushrooms, and my Creamy Sauce of Herbs Provençal. The creamy sauce complements the crispy herb topping and makes a delicious complete meal.

Herb-Crusted Cod (Cod Provençal)

A delicious homemade version of the classic German Schlemmerfilet: tender cod topped with a crispy, golden herb crust and baked with white wine and lemon.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Fish, Main Course

Cuisine Fish

Servings 4 servings

Equipment

• Baking dish, approximately 20 × 30 cm (8 × 12 inches)
• Measuring jug or cup
• Tablespoon

What you need

  

• 1 kg (2.2 lb.) of cod fillet
• Juice of ½ lemon
• 50 ml (3½ Tbsp) dry white wine
• Salt
• 1 cup Herbs Crust Provençal

How to prepare

 

• Preheat the oven to 180°C (350°F).
• Place the cod fillet in a baking dish approximately 20 × 30 cm (8 × 12 inches). Sprinkle the fish with the lemon juice and season with salt.
• Cover the fish with a thin layer of the Herb Crust Provençal, approximately 0.5 cm (¼ inch) thick. The topping should remain loose and crumbly rather than being pressed firmly onto the fish.
Don't press the herb crust onto the fish. Keeping the crumbs loose helps create the characteristic crispy, golden topping that makes this homemade version of German-style Schlemmerfilet so delicious.
• Carefully pour the white wine around the fish into the baking dish. Try not to pour it directly over the herb crust.
• Place the baking dish on the second rack from the top and bake for approximately 45 minutes, or until the herb crust is golden brown and the fish is cooked through.
The exact cooking time depends on the thickness of the fish. A thick block of cod will need longer than thinner individual fillets. The fish should be opaque and flake easily with a fork.

Keyword baked cod, Cod Provencal, crispy herb crust, easy fish recipe, Herb-crusted cod

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