Baked cod with a herb crust and tartare sauce

Ingredients

· 4 225g thick cod fillets, skinned
· Olive oil, for drizzling and greasing
· 75g fresh white breadcrumbs
· Finely grated zest of 1 lemon
· 4 tbsp chopped fresh parsley
· 1 tbsp chopped fresh chives
· 1 fat garlic clove, finely chopped
· 25g butter, melted

For the tartare sauce

· 1 egg yolk
· 1 1/2 tsp white wine vinegar
· 1 1/2 tsp English mustard
· 150ml sunflower oil
· 2 tsp each finely chopped green olives, gherkins and capers
· 2 tsp chopped fresh chives
· 2 tsp chopped fresh parsley

Directions

1. Preheat the oven to 230°C/fan210°C/gas 8. Make the tartare sauce. Put the egg yolk, vinegar, mustard and 1/4 teaspoon salt into a food processor and blend briefly. With the machine running, add the oil in a steady stream to make a thick mayonnaise. Transfer to a small bowl and stir in the other ingredients.
2. Season the cod on both sides and lay skinned-side up on a well-oiled baking tray.
3. Put the breadcrumbs, lemon zest, parsley, chives, garlic and seasoning into a bowl. Add the butter and stir well with a fork.
4. Divide the crumbs between the fillets and press on top of each piece in a thick, even layer. Drizzle over a little oil and bake for 10-12 minutes or until the crust is crisp and lightly golden and the fish is cooked through. Lift onto warm plates and serve with the sauce, some sautéed potatoes and a green leaf salad.