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Herb crusted cod recipe large

Herb Crusted Cod, served with
Chargrilled Courgette and Broccoli

10g parsley
10g coriander
1 tbsp blanched almonds
2 slices Burgen Buckwheat & Poppy Seed 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.
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