I first cooked this herb crusted cod a few weeks ago and since I’ve probably driven G to distraction cooking it again and again. It’s a perfect combination of soft, subtle cod with a crunchy and pungent herb topping, the sweet flavours of the purée and vegetables making for a light and intensely satisfying dish. However, I kept tinkering – The herb crust wasn’t quite right, should it be crunchier? Are fresh breadcrumbs better than dried? Should I cook the cod in the oven or a pan? What’s the right kind of carrot to use, and is it better cooked in a pan or vacuum packed? Is it actually better with butternut squash not carrot? How finely should I shred the cabbage to make sure it cooks in the same time as the sweetcorn? Is Sweetheart cabbage better than Savoy? Through this process I found out three things.
- It doesn’t matter really, it’s always delicious
- The whole meal takes less than 30 minutes start to finish and can be paused in such a way that it will take 10 minutes to finish
- You can have too much of a good thing