Wednesday 12 March 2025

Crispy Cod with Lemon Butter Sauce & Roasted Fennel

Fancy a tasty fish dish that’s simple to make, yet has that little something extra? This crispy cod gets a delicious crunch of panko and Zeeland Salt Marsh samphire, which provides a subtle salty touch. The fennel gets nice and soft and sweet in the oven, and the lemon-butter sauce finishes it off. This dish tastes like it came from a fine seafood restaurant, but you just make it at home – and pretty quick, too! Perfect for a weeknight when you want something tasty without the hassle.

Preparation

• Preheat the oven to 200°C.
• Cut the fennel into thin slices, mix with 1 tbsp olive oil, a pinch of pepper and Zeeland Salt Marsh samphire. Spread out on a baking sheet and roast for 20-25 min until nice and golden brown and soft.
• In a bowl, mix the panko, thyme leaves, Zeeland Salt Samphire and 1 tbsp olive oil. This will be the crispy topping.
• Place the cod fillets on a baking sheet lined with baking paper and spread the panko mixture on top. Press gently.
• Put the fish in the oven (with the fennel) and bake for 10-12 min until the topping is golden brown and crispy.
• Meanwhile, melt the butter in a pan, add the garlic and fry for 1 minute over low heat. Grate the zest of the lemon and add it along with 1 tbsp of lemon juice. Remove from the heat.
• Remove everything from the oven, place the cod on a plate with the fennel next to it and pour the lemon-butter sauce on top. Sprinkle with some fresh dill or parsley, if desired.

Do you enjoy standing in the kitchen and have a favorite recipe that goes well with Zeeland Salt? Share it with us and who knows, maybe it will be featured in our blog soon! Contact the editors at info@zeeuwschezoute.nl.

Photo credit: © iStock – margouillatphotos