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Le Chaudron recipe
Dos de cabillaud en croûte d'herbes
Herb-crusted cod
⏱ 35 minServes 4Easy300 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4cod loins
80 g (3 oz)breadcrumbs
1bunch parsley and basil, chopped
2 clovesgarlic, chopped
60 g (2 oz)soft butter
1lemon, zested
- 4 cod loins
- 80 g (3 oz) breadcrumbs
- 1 bunch parsley and basil, chopped
- 2 cloves garlic, chopped
- 60 g (2 oz) soft butter
- 1 lemon, zested
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Mix the breadcrumbs with the herbs, garlic, lemon zest and soft butter.
- Press evenly onto the tops of the fillets.
- Place in a lined dish.
- Bake at 200°C (400°F) for 15 minutes until golden.
- The fish should flake easily.
- Serve hot with vegetables or crushed potatoes.
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