Cod Kiev Recipe | with Theo Michaels

This delicious recipe is a fresh twist on the classic Chicken Kiev. Beautiful cod loin is stuffed with a parsley garlic butter, roasted in breadcrumbs in the oven, and served alongside crispy, crushed new potatoes and green beans.

Ingredients (serves 2):

2 x 250g cod loin (not fillet)

1 packet breadcrumbs

2 eggs

100g butter

4 cloves garlic

4 tbsp chopped parsley

Plain flour (for dusting)

1 litre vegetable oil (if deep frying)

Method:

First, make your garlic butter. Crush the garlic with the side of a knife and mix with about 100g of softened butter. Season and fold through the parsley. Place the mixture onto a sheet of cling film and roll into a sausage shape. Place in the freezer.
Get 3 bowls out. Add plain flour to the first one, two whisked eggs and a splash of water to the second, and breadcrumbs to the third.
Place the cod loin on a work surface and use a sharp knife to cut a pocket in one side ensuring you don’t cut all the way through.
Take the butter out of the freezer. Cut a chunk off (about a bite size piece) and stuff inside the cod pocket. Do the same with the other loin.
Roll the cod in the flour, then the egg wash, and finally, the breadcrumbs. Place on a baking tray (if I’m being honest, I prefer the taste of these when they’re deep fried in hot oil for about five minutes before being placed in the oven for 8 minutes.) If you’d rather not deep fry, simply place both pieces of cod on a baking tray in a pre-heated oven for 18 minutes.
Serve with crushed new potatoes and fine beans.