Roasted Blue Eye Cod With Herb Crust

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This recipe came from the'sydney morning herald' and is wonderful. If you don't have cod, any firm fleshed white fish would be just as good. Do try it.

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Steps

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Preheat the oven to 190 degrees c.

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Place the breadcrumbs , sage , parsley , parmesan and mustard in food processor and whiz until well combined.

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Transfer to a bowl and season to taste.

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Whisk the eggs and yolk and slowly pour in enough to form a slightly moist dough.

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Pat a half centimetre thick crust on the top of each piece of fish and place on a greased tray.

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Bake in the oven for about 10 minutes or until just cooked through.

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Meanwhile whisk the olive oil and lemon juice together and toss with the rocket.

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Serve the fish on starter plates with a small mound of rocket and a lemon wedge.

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With a glass of chardonnay.

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Ingredients

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fresh breadcrumbs, sage, parsley, parmesan cheese, dijon mustard, sea salt, eggs, egg yolk, blue-eye cod fillet, extra virgin olive oil, lemon juice, baby rocket, lemon wedges