John Myers
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Cod Fillet with Bread Crust Meets Basmati and Wild Rice Alongside Spinach Cream Sauce
The perfect cod fillet with bread crust meets basmati and wild rice alongside spinach cream sauce recipe with a picture and simple step-by-step instructions.
For the bread crust
- 16 tbsp Breadcrumbs
- 4 tbsp Liquid butter
- 2 tbsp Sage fresh
- 2 tbsp Chives rings
For the herb butter
- 100 g Soft butter
- 2 tbsp Chopped parsley
- Juice of one lemon
- Salt
- Pepper
fish
- 6 Pc. Cod fillets
rice
- Wild rice
- Basmati rice
Spinach cream sauce
- 1 Pc. Onion
- 1 Pc. Clove of garlic
- 200 g Cream
- 250 g Spinach
- 75 ml White wine
- Prepare rice according to the instructions on the package.
- Make herb butter by weighing all the ingredients together. For the bread crust, cut fresh rolls into small cubes to mix with the other ingredients. Spread the cod on a baking tray lined with baking paper. Now spread the herb butter on the fish. Spread the breadcrumb mixture on the fillets and press into the butter with a little pressure.
- Preheat the oven to 200 degrees and cook the fish on the middle rack for 15–20 minutes. If the browning is insufficient, the tray can be positioned higher in the oven at the end of the cooking time.
- For the sauce, dice the onion, press the garlic and sauté in a pan with a little olive oil. Then deglaze with white wine. Once the wine has been reduced, dust it with a little flour and pour on the cream. Put the spinach on the boiling liquid and cover with a lid. Let the spinach collapse then stir in and season to taste.
- Serve the fish, rice and sauce together.
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