Cod Viennoise

Serves 4. Preparation 20 minutes. Cooking 40 minutes. With thanks to Brian Turner for contributing this recipe.


  • Olive oil (1 tbsp)
  • 2 hard boiled eggs
  • Chopped parsley (1 tbsp)
  • White breadcrumbs (85g/3oz)
  • 4 cod steaks (140g/5oz each)
  • Flour (40g/1½oz)
  • 1 egg, beaten
  • Butter (75g/3oz)
  • Lemon juice (1 tbsp)
  • Capers (2 tbsp)
  • 4 anchovies
  • Salt and black pepper


  1. Preheat oven to 180°C/160°C fan/gas mark 4.
  2. Place the hard boiled eggs and parsley in a sieve, and push them through with your thumbs or a spoon. Mix with the breadcrumbs.
  3. Trim the cod steaks, remove all bones and take off the skin. Dry, and then coat in seasoned flour. Dip into the beaten egg, making sure they are covered on all sides.
  4. Dip the steaks into the breadcrumb and egg mix, making sure the coating sticks.
  5. Melt 25g/1oz butter with some oil in a frying pan. Fry the cod steaks until they’re a golden brown colour. Then turn them over, place in an ovenproof dish and put into the oven for 5–10 minutes until cooked (the length of time will depend on the thickness of the steaks).
  6. Meanwhile, melt 50g/2oz butter until golden brown. Add the lemon juice, capers, chopped anchovies and parsley.
  7. Take the fish out of the oven, drain and serve with the caper butter poured over.


Suitable for:

  • a quick and simple recipe
  • people with problems chewing
  • people with loss of taste or smell.

Nutritional information

Energy 471.6kcal; Protein 35.2g; Total fat 26.5g (of which saturates 12.8g); Carbohydrate 24.8g; Fibre 1g.