Pine nut crusted Cod with Herb Tagliatelle


I took inspiration for this dish from the French way of herb crusting sea bass. This gives a more Italian feel to the dish with a pine nut pesto-style crust giving a crunchy texture to the fish. Perfect with tagliatelle in this instance but feel free to use your favourite pasta.

Pine nut crusted Cod with Herb Tagliatelle
Serves 2
  1. 2 Cod fillets, skinless
  2. 50g Pine nuts
  3. 1 tbsp Freshly grated parmesan
  4. 1 tbsp Olive oil, plus extra for drizzling
  5. 2 Large handfuls of fresh basil
  6. 150g Tagliatelle
  7. 1 Garlic clove, peeled
  8. 1 Lemon
  9. Small handful of fresh parsley
  1. 1.Preheat the oven to 200C.
  2. 2.Place the pine nuts on an ovenproof baking tray and toast in the oven for 2-5 mins or until lightly browned. Place into a pestle and mortar and pound to a rough crumb.
  3. 3.Take a handful of basil and finely chop, add to the pine nuts followed by parmesan, a little salt and the zest of the lemon, reserve the lemon. Pour in the olive oil and stir to combine.
  4. 4.Place an ovenproof non-stick frying pan over a high heat. Once hot, add a little olive oil and lay the cod into the pan gently. Fry for 2 mins and cover the top of each fillet with the crust. Place in the oven and cook for 5-8 minutes, depending on the thickness of the fish.
  5. 5.For the pasta, boil the tagliatelle in a large saucepan according to packet instructions. Drain the pasta and drizzle a little olive oil into the pan, turn the heat up to high and lightly crush the garlic, ensure it remains in one piece. Fry the garlic in the oil until the aroma is released then remove. Add a squeeze of lemon and chop the remaining herbs. Toss the pasta in the herb oil.
  6. 6.Twirl the pasta around a carving fork for presentation and top with the cod, drizzle around a little olive oil and serve.
Artisan Traveller


Please enter your comment!
Please enter your name here

I accept the Privacy Policy