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.
Equipment
- Baking dish, approximately 20 × 30 cm (8 × 12 inches)
- Measuring jug or cup
- Tablespoon
Ingredients
- 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
Instructions
- 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.
- 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.
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.
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.