Cabillaud en Croûte d’Herbes

The beauty of French cuisine lies in how it evolves. The same hands that once stirred heavy sauces now brush their fingers over lighter, fresher plates. In this dish, the spirit of coastal France meets the precision of a Parisian bistro.

 

Imagine a fillet of cod — thick, glistening, and caught that very morning off the coast of Brittany. It’s topped with a bright green crust of herbs and toasted crumbs, just enough butter to keep it sinful. The oven does the rest, sealing the freshness within while letting the top turn to gold.

 

Below it, a swirl of beurre blanc — that impossibly silky sauce of white wine, shallots, and butter, balanced between richness and restraint. On the side, a medley of tender baby carrots, zucchini ribbons, and green peas — spring’s quiet applause on your plate.

 

We love serving it with a chilled glass of Sancerre or Muscadet — wines that dance with citrus and minerality, a perfect echo to the sea.

 

Recipe

 

Serves: 4

Preparation time: 20 min

Cooking time: 25 min

 

Ingredients:

• 4 cod fillets (about 150 g / 5 oz each)

• 60 g (2 oz) breadcrumbs

• 2 tbsp chopped fresh parsley

• 1 tbsp chopped fresh tarragon

• 1 tbsp Dijon mustard

• 60 g (2 oz) softened unsalted butter

• Zest of ½ lemon

• Sea salt and black pepper

 

For the beurre blanc:

• 100 ml (½ cup) dry white wine

• 2 shallots, finely chopped

• 1 tbsp white wine vinegar

• 150 g (⅔ cup) cold unsalted butter, diced

• Pinch of salt

 

For the vegetables:

• 200 g (7 oz) baby carrots, peeled

• 1 zucchini, sliced into ribbons

• 100 g (3½ oz) fresh peas

• Olive oil, salt, and pepper

 

Instructions:

 

1. Preheat the oven to 200 °C / 400 °F. Line a baking tray with parchment paper.
2. Make the herb crust: In a bowl, combine breadcrumbs, herbs, butter, lemon zest, and a touch of salt and pepper. Mix until the texture is soft and crumbly.
3. Prepare the fish: Brush each fillet with a little Dijon mustard. Press the herb mixture gently on top of each fillet.
4. Bake for about 12–15 minutes, until the crust is golden and the fish flakes easily.
5. For the beurre blanc: In a small saucepan, simmer shallots, vinegar, and white wine until reduced by two-thirds. Lower the heat, then whisk in cold butter cube by cube until emulsified. Strain if you prefer a smoother sauce.
6. Cook the vegetables: Steam or blanch them briefly — they should stay bright and just tender. Toss with olive oil, salt, and pepper.
7. Serve: Spoon a pool of beurre blanc onto each plate, lay the fish over it, and surround it with the vegetables. Garnish with a few fresh herb leaves and a whisper of lemon zest.

 

There’s something quietly joyful about a dish like this — it’s French without fuss, elegant without arrogance. It’s the kind of meal that feels at home both in a Michelin dining room and in your own kitchen on a Wednesday evening.

 

And if you ever find yourself near the Atlantic coast, order “cabillaud du jour” at a seaside brasserie. Watch how the salt air makes the butter taste sweeter.

 

Wine suggestion:

A chilled Sancerre Blanc from the Loire or a crisp Chablis — both whisper of the sea and bring out the best in the beurre blanc.