Vermeer
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Baked crispy encrusted cod with Vermeer cheese

  • This seafood recipe is a delicious meal of encrusted cod, served with a balsamic and garlic tomato salad as a fresh accompaniment. Perfect with delicate, full flavoured Vermeer cheese.
cod

This seafood recipe is a delicious meal of encrusted cod, served with a balsamic and garlic tomato salad as a fresh accompaniment. Perfect with delicate, full flavoured Vermeer cheese.

Serves 4

Preparation Time: 10 minutes
Cooking time: 20 minutes

Ingredients


4 x 150g (5oz) cod fillets
2 anchovies, in oil, drained
2tbsp freshly chopped parsley
50g (2oz) fresh breadcrumbs
100g (3½oz) Vermeer cheese, grated
Salt and freshly ground black pepper

For the tomato salad:

375g (12oz) ripe mixed tomatoes
1 small clove garlic, crushed
1tbsp freshly shredded basil
15ml (1tbsp) balsamic vinegar

Method

  1. Preheat the oven to 200ºC, 400ºF, Gas Mark 6. Place the anchovy fillets, parsley, breadcrumbs and Vermeer cheese in a food processor and pulse until roughly combined.
  2. Place the fish on a baking sheet and press the cheesy crumb onto the top of each fillet. Bake in the oven for 12-15 minutes, until the fish is cooked through and the crumb is crisp and golden.
  3. Whilst the fish is cooking, make the tomato salad. Cut tomatoes into chunks and small pieces. Place in a bowl with the garlic and basil, season with a little salt and freshly ground black pepper, then drizzle over the vinegar.
  4. Serve the fish with the tomato salad.

Cook's Tip: You can alternatively use Vincent cheese in this dish

Wine Suggestion: We would suggest accompanying this dish with a crisp white wine such as Jean Bourguignon Chablis.

Nutritional values per serving: 277 Calories, 1163 KJ, 9g fat, 5g saturated fat, 1.2g salt

Rembrandt

Rembrandt

Extra matured with
a rich flavour

 

Vincent

Vincent

Sweet tasting, rich
fully ripened

 

Vermeer

Vermeer

Delicate taste, with
less fat & salt

 

Frans Hals

Frans Hal

Extra matured
goat's cheese