Roe Park Resort
Tuesday, 23 April 2013

Herb Crusted Cod, Sundried Tomato Mash and Vino Cream


  • 4 pieces of cod
  • Small bunch of Flat leaf Parsley
  • 500g Bread crumbs
  • 1 pkt of Butter
  • A pinch of each Salt and pepper
  • 5 large peeled Potatoes
  • 50g Sundried tomatoes chopped
  • 1 pint of Cream
  • A large glass of White wine
  • ¼ of a pint of Fish stock


  1. Place the bread crumbs and the parsley in a food processer with ¼ of the pack of butter and blitz until you have a green paste, roll between 2 sheets of greaseproof paper place in the fridge to chill
  2. Dice the potatoes and put in a sauce pan of seasoned water boil until tender
  3. Place the cod portions on a buttered baking tray season with salt and pepper place in a pre-heated oven set at 180oc for 10 -12 mins then cut the crust and place on top of the cod and put it back in the oven for another 2-3 minutes  
  4. Now mash the potatoes and add a knob of butter check the seasoning, add the semi sun dried tomatoes to the mash and mix well
  5. Put the wine in a heated sauce pan and reduce by half then add the fish stock and reduce by half again then add the cream and bring to a gentle simmer
  6. Place a spoon full of mash in the centre of your plate and then place the cod on top and finish with the white wine cream