The Jetty’s Crab & Herb-Crusted Cod


Bursting with fresh flavour, The Jetty restaurant’s crab and herb-crusted cod with crushed peas uses a rich buttery sauce for the perfect finishing touch. 

For the fish:
• 4 x 140 to 160 gram fillet of cod, skin down on parchment paper
• Mashed potato
• Crushed peas
• 60g fresh hand-picked brown crab meat
• 100g fresh white hand-picked crab meat

For the herb crust:
• 200g dried bread crumbs
• 100g parsley leaf
• 1 small shallot
• Olive oil
• Breadcrumbs, parsley and the  shallot into a food processor and  blend, add enough olive oil to make a light vibrant crumb

For the butter sauce:
• 1 shallot finely chopped
• 150g butter
• 40ml white wine vinegar
• 75ml white wine
• 10ml cream
• 40ml stock – fish or vegetable
• Salt and a pinch of sugar
• Juice of ½ lemon
• Milk

To make the butter sauce:
1 Add shallot, vinegar and wines to a pan and reduce until dry.
2 Add stock and cream and simmer.
3 Slowly whisk in with butter.
4 Season and add lemon juice – milk to loosen. Pass through a sieve.

To make the cod:
1 Place the cod fillets skin side down on a baking sheet and brush with a little Dijon mustard.
2 Spread the brown crab meat onto the cod fillet the top with the white and coat in the herb crust.

To make the crushed peas:
1 Pod the peas if using fresh or defrost if using frozen.
2 Lightly pulse the peas if using fresh or defrost if using frozen.
3 Lightly pulse the peas in a food processor to ‘crush’ them down.
4 Melt a knob of butter in a sauce pan and add the peas, stir until hot and season with a pinch of salt and pepper and squeeze of lime juice.

To cook and serve:
1 Bake cod 15 to 20 minutes at 160/170’c.
2 Serve with crushed peas and creamy mashed potatoes, light butter sauce.

Find out more, browse menus and book a table for The Jetty by clicking here.

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