By James Bermingham
Head Chef Vienna Woods, Cork


  • 4x 180g cod fillets
  • 50g butter
  • 8 tbsp fresh white bread crumbs
  • 3 tbsp mixed fresh herbs, chopped
    – dill, parsley, etc.
  • 2 cloves, crushed
  • 2 tbsp parmesan cheese, shavings
  • Zest and juice of 1 lemon

Ingredients sauce

  • 1 tbsp fresh dill, chopped
  • 150ml white wine
  • 200ml cream
  • Sea salt and cracked pepper

Pre-heat oven to 200°

The fish
Melt the butter in a saucepan over medium heat and add the garlic, herbs and lemon zest. Then stir in the breadcrumbs, parmesan and juice from half of the lemon.

Season the cod pieces, place on a greased baking tray and generously spread the herb crumbs along the top of each one. Place the left over juiced lemons halves between the fillets and place the tray in the oven to bake for 16-18 minutes.


Creamy White Wine & Dill sauce
Place the wine in a saucepan over medium heat and boil to reduce slightly, then add the cream and dill and season well with sea salt and black pepper. Bring the sauce to boiling point and allow it to simmer for 2 minutes.


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