Herb and polenta crusted cod with lemon parsley butter sauce

The guys decided to continue work on the timber decking during the week rather than the weekend. Which means we’ve been having our dinner rather late.  This evening, Hubby and I worked on our vegetable plot until the guys left.  I quickly set to get dinner ready at 8.3opm.  Herb and polenta crusted cod, with lemon parsley butter, served with Jersey Royals and steamed asparagus.  A quick meal to prepare.


A) Fish

  • 2 cod loin fillets
  • 1/2 tsp lemon zest
  • 1 tbsp chopped parsley
  • 30g  butter, chilled, diced
  • 1 1/2 tbsp uncooked polenta
  • salt and pepper to taste


  1. Pre-heat the oven at 180 degrees celsius
  2. Mix the lemon zest, parsley, butter and polenta together until well combined
  3. Divide the mixture into two (one for each fish)
  4. Spread the herb mix on top of the cod fillets
  5. Line a baking tray with baking foil
  6. Lightly grease the foil before placing the cod fillets on it
  7. Bake for 15 minutes

B) Lemon parsley butter sauce

  • juice of 1/2 lemon
  • 50g chilled butter
  • 1/4 oxo vegetable stock cube in 1/2 cup water
  • 3 tbsp white wine
  • 1/4 cup cream
  • 2 tbsp chopped parsley
  • 1/2 tsp brown sugar (optional, if you’re not big into sour-y taste)
  • salt and pepper to taste


  1. Pour lemon juice, stock and wine into a pot
  2. Turn the heat on low and bring to a simmer.  Reduce liquid by 1/4
  3. Whisk in the butter
  4. Once butter has melted, add in the cream and sugar and leave to cook over a low heat for a minute
  5. Add the chopped parsley, season with salt and pepper

I poured the butter sauce over fish, Jersey Royals and asparagus.


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