Brioche and herb crusted thick-cut fillet of cod on creamy mash with aïoli tapenade and extra virgin olive oil

11 September 2006
Brioche and herb crusted thick-cut fillet of cod on creamy mash with aïoli tapenade and extra virgin olive oil


(serves four)

For the crust 2 brioche loaves broken up
1tbs coriander chopped
1tbs parsley chopped
¼ tsp chilli powder
½ tsp cumin powder
½ tsp turmeric powder
1 clove garlic chopped
1 shallot chopped
Ground pepper
1dsp olive oil

For the aïoli 4dsp mayonnaise
1-2 cloves garlic minced
½ packet saffron powder
Squeeze of lemon juice
1tsp parsley finely chopped
Salt and pepper

For the tapenade 50g tin anchovy fillets
1 clove garlic
80g black olives stoned
40g capers drained or dried
Squeeze of lemon juice
1 sprig thyme
50ml olive oil
Splash of brandy

For the mashed potato 700g potatoes boiled
75g butter
150ml milk
A little cream
Ground white pepper
Pinch of nutmeg
4 thick 200g cod steaks with skin on
Salt and pepper
Olive oil
Extra virgin olive oil
Chopped parsley to garnish


To prepare the crust mix all the ingredients except the olive oil in a food processor until they reach breadcrumb consistency then add the olive oil to partially bind. For the aïoli place the mayonnaise in a bain-marie add the remaining ingredients and mix well. Mix all the tapenade ingredients in a food processor for about two minutes.

Mash the potatoes and beat in the butter. Bring the milk cream pepper and nutmeg to the boil then gradually add the potatoes mixing well.

Season the cod and fry in olive oil for two minutes on each side. Roast skin-side up in the oven for about five minutes.

Spoon mash into the centre of each plate drizzle the extra virgin olive oil around the mash and spoon a little pesto into the olive oil. Spread a thin layer of the crust mixture on top of each cod steak and brown lightly under the grill. Place the cod on top of the mash and a large teaspoon of the aïoli on top of the cod followed by a smaller spoonful of tapenade. Sprinkle with a little parsley and serve.

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