This recipe arrives on 25/03/2027
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Tartar Sauce
- 4 fresh cod fillets (about 180 g each)
- 80 g coarse breadcrumbs
- 30 g soft butter
- Grated zest of 1 lemon
- 2 tbsp chopped parsley
- 1 clove garlic
- Salt and black pepper
- 5 tbsp Orco Tartar Sauce
- 300 g courgettes
- Extra virgin olive oil
Mix a spoonful of Orco Tartar Sauce into the courgettes as soon as they come out of the oven: they turn creamy and flavourful, a side dish that steals the show.
Preheat the oven to 200°C (400°F). In a bowl, mix the breadcrumbs with the soft butter, lemon zest, parsley and very finely chopped garlic. Work it with your fingers until crumbly and fragrant, then season with salt and pepper.
Cut the courgettes into half-moons and sauté in a pan with a drizzle of oil for 5 minutes — they should stay crisp. Spread them over the bottom of a baking dish and lay the lightly salted cod fillets on top. Cover each fillet with a generous layer of the breadcrumb mix, pressing well with your hands.
Bake for 15-18 minutes until the crust is golden and crisp and the fish flakes at the touch of a fork. Serve each fillet with a generous spoonful of Orco Tartar Sauce on the side, its tangy freshness perfectly balancing the buttery crust.
