A mouthwatering combination of a herb crust with white fish. This makes a great meal that everyone will love.

Preparation time: 15 mins

Cooking time: 12 mins

Serves: 4


  • 10g parsley
  • 10g coriander
  • 1 tbsp blanched almonds
  • 2 slices Burgen Soy & Linseed bread
  • 4 x 150g cod loins
  • 275g broccoli, broken into florets
  • 2 tbsp olive oil
  • 2 courgettes, thinly sliced
  • 2 tbsp sesame seeds


  1. Preheat the oven to 200°C / fan oven 180°C / gas mark 6.
  2. Place the herbs, almonds and slices of bread in a food processor, to make breadcrumbs. Evenly coat each piece of fish to form the herb crust. Leave to rest in the fridge for 10 minutes.
  3. Blanch the broccoli florets for 8 minutes then drain.
  4. Place the fish on a baking sheet, sprinkle with 1 tbsp of the olive oil and bake in the oven for 10-12 minutes, until the fish is cooked.
  5. Meanwhile place the remaining olive oil in a bowl with the sesame seeds and toss the courgette slices and broccoli in the oil before cooking on a griddle for 4-5 minutes on either side. Divide between 4 plates.
  6. Serve the herb-crusted fish with the chargrilled vegetables.
Soya & Linseed pack shot

This recipe calls for Soya & Linseed

High in fibre, calcium and Omega 3

Discover this product