Ingredients (serves 4):

For the cod:

• 4 cod fillets, each around 120g (ready to cook; skin and bones removed)
• Fine salt
• Freshly ground black pepper
• 2-3 tablespoons of olive oil
• 2 crushed fresh garlic gloves
• 2 stalks of thyme

For the crust:

• 100 g of soft butter
• ½ bunch of 7 mixed herbs (burnet, parsley, cress, chives, borage, chervil, sorrel)
• 25 g of chopped pistachios
• 50 g of breadcrumbs
• 1 teaspoon of garlic mustard (or normal mustard as a substitute)
• 1 egg yolk
• Coarse sea salt
• Freshly ground black pepper



Pistachio-sea salt crust:

1. Beat the butter in a food processor for a few minutes into a thick foamy consistency. In the meantime, wash all the herbs and dry them in a salad spinner. Depending on the consistency, cut into thin rings or fine strips. Then stir the herbs, pistachios, breadcrumbs, mustard and egg yolk into the foamy butter and season with salt and black pepper. Place the mixture in transparent film (or a freezer bag) and roll out into a sheet of around 0.5 cm thick. Chill in the fridge for 40-50 minutes.


1. Season the cod fillets with salt and pepper on both sides. Warm the olive oil in a non-stick frying pan. Add the garlic and thyme. Fry the fish fillets gently over a medium heat for 1-2 minutes on each side. Remove them from the pan, place them on a baking tray with the oil and herbs and cook gently in a preheated oven on the second-bottom shelf at around 80°C top and bottom heat for 12-15 minutes. Take them out of the oven and switch the oven grill on.

2. Cut the herb crust into portions according to the size of the fish fillets, remove the film, place the crust on the top side of the fish fillets and press down gently. Brown them under the preheated oven grill, on the third-bottom shelf, at around 240°C for 3-4 minutes.