Cod with chestnut, parmesan and parsley stuffing

Cod with chestnut, parmesan & parsley stuffing

Ingredients Instructions
  • 2 x 600g boneless tail-end cod fillets (one skin-on, one skinned)
  • 3 banana shallots, finely diced
  • 1 tbsp olive oil, plus extra for drizzling
  • 180g chestnuts, roughly chopped
  • 250g stale bread, blitzed or chopped into breadcrumbs
  • Zest of 1 lemon, plus juice to taste
  • 100g Parmesan cheese, finely grated
  • 300g butter, cut into cubes and divided into three
  • 2 or 3 lemons, cut into rounds
  • Salt & black pepper
  • Fresh bay leaves, to garnish (optional)
  • Preheat the oven to 200°C/fan 180°C/gas mark 6. Cover a baking tray or roasting tin with baking paper.
  • Prepare the fish fillets by patting dry with kitchen roll, checking for bones and seasoning each side with salt and pepper.
  • For the stuffing, gently fry the shallots in the oil in a non-stick frying pan. Transfer to a large bowl and allow to cool.
  • Add the chestnuts, breadcrumbs, parsley, lemon zest, Parmesan and half of the butter to the shallots. Season with a generous amount of black pepper and pinch of fine salt, then, using your fingertips bring the mixture together. Cover and set aside until you’re ready to use.
  • Place the first fillet of cod, skin-side down, onto the baking tray or roasting tin. Press a generous layer of the stuffing along the length of the cod fillet. Place the skinless fillet of cod on top. Layer the lemon slices over the top of the fish.
  • Using individual pieces of string, tie the fish across the centre, cutting the excess string away.
  • Add the rest of the butter to the top of the fish and drizzle with a little olive oil before seasoning with salt and pepper.
  • Place in the pre-heated oven for 35 - 40 minutes, or until the fish is cooked through.
  • Make a quick sauce using the pan juices left in the roasting tin by adding an extra squeeze of lemon juice. Serve the cod with your favourite side dishes and the sauce.

Recipe © Love Seafood |