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Baked Cod with a West Country Cheddar and Mustard Crust

A classic combination of flavours and textures – moist flaky cod with a crunchy cheese topping and warming winter vegetable broth. An antidote to turkey curry.

Serves: 4
Prep: 25 minutes
Cooking: 15 minutes


4 x 6-8oz cod loins
200g Parkham mature Cheddar, finely grated
150g homemade breadcrumbs
1 tablespoon wholegrain mustard
1 bunch chopped parsley
1 lemon zested
2 tablespoons extra virgin olive oil
Salt and pepper

800g vegetable selection (whole baby carrots,whole green beans, baby courgettes cut in half, fennel thinly sliced, broad beans shelled and peas shelled)
Small handful pearl barley
1 pint chicken stock
½ glass white wine
1 bunch tarragon chopped
Juice of 1 lemon
Salt and pepper
Extra virgin olive oil


1. Mix cheese, breadcrumbs, mustard, parsley, lemon zest and olive oil to form a paste, then season to taste
2. Spread mixture over cod loins and place on a non-stick baking tray that has been brushed with olive oil
3. Preheat oven 200c
4. In a saucepan add your wine and reduce by half, then add chicken stock and lemon juice, bring to the boil and add pearl barley cook for 10 minutes
5. Place your cod in the oven on the top shelf
6. While you are waiting for your cod to cook (8-10 minutes) add the more hardy vegetables to your stock and cook for 3-4 minutes, then add the rest of the vegetables and cook for a further 1-2 minutes
7. When the vegetables are cooked season to taste and add the chopped tarragon
8. Remove cod from the oven
9. Ladle vegetables into a bowl place cod on top and drizzle with extra virgin and serve with a spring of tarragon