- 4 anchovy fillets
- 3 tbsp chopped fresh parsley
- coarsely ground black pepper
- 6 tbsp olive oil
- 4 cod fillets, skinned
- 1/3 cup plain bread crumbs
For the mayonnaise:
- 2 cloves garlic finely chopped
- 1 egg yolk
- 1 tsp Dijon mustard
- 3/4 cup vegetable oil
- salt and freshly ground black pepper
To make the mayonnaise, put the garlic in a small bowl and mash to a paste. Beat in the egg yolk and mustard. Add the oil in a thin stream while beating vigorously with a small wire whisk. When the mixture is thick and smooth, season with salt and pepper. Cover the bowl and keep cool.
Preheat the oven to 400F. Chop the anchovy fillets with the parsley very finely. Place in a small bowl, and add pepper and 3 tbsp of the oil. Stir to a paste.
Place the cod fillets in one layer in an oiled baking dish. Spread the anchovy paste on top of the fillets. Sprinkle with the bread crumbs and the remaining oil. Bake for 20 - 25 minutes or until the breadcrumbs are golden. Serve hot with the garlic mayonnaise.
- Yields: 4 servings
- Preparation Time: 45 minutes to an hour
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