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Seafood Recipes



Cod with chestnut, parmesan and parsley stuffing. This stuffed cod is a true showstopper, making a fantastic meat-free alternative to traditional roasts.

Recipe courtesy: Love Seafood

Skill Level: Challenging

Course: Dinner

Prep time; 15 minutes

Cooking time: 45 minutes


  • X2 600g boneless tail-end cod fillets (one skin-on, one skinned)
  • 100g parmesan, finely grated
  • 3 banana shallots, finely diced
  • 180g chestnuts, roughly chopped
  • 250g stale bread, blitzed or chopped into breadcrumbs
  • 100g flat-leaf parsley, finely chopped
  • 300g butter, cut into cubes and divided into three
  • 1 tbsp olive oil
  • Zest of 1 lemon
  • 2 or 3 lemons, cut into rounds
  • Salt & black pepper
  • Fresh bay leaves to garnish (optional)


  1. First, prepare the fish fillets by patting dry with kitchen roll, checking for bones and seasoning each side with salt & pepper.
  2. For the stuffing, start with gently fry the shallots in a little oil in a non-stick frying pan. Allow to cool.
  3. In a large mixing bowl, add the chestnuts, breadcrumbs, parsley, lemon zest, parmesan and half of the butter. Season with a generous amount of black pepper and pinch of fine salt.
  4. Using your fingertips bring the mixture together. Cover and set aside.
  5. Place the first fillet of cod skin-side down onto a baking-paper covered baking tray or roasting tin
  6. Next, press a generous layer of stuffing along the length of the cod fillet.
  7. Place the skinless fillet on top, before layering the lemon slices over the top of the fish.
  8. Using individual pieces of string, tie the fish across the centre, cutting the excess string away.
  9. Add the rest of the butter to the top of the fish and drizzle with the olive oil before seasoning with salt & pepper.
  10. Place in a pre-heated oven (200°c / 180°c fan) for 35 – 40 minutes, or until the fish is cooked through.
  11. Make a quick sauce using the pan juices and an extra squeeze of lemon juice, and serve the fish with your favourite side dishes.


If you’re planning to serve this dish, give your fishmonger a day or two’s notice. The tail end is the thinner end of the fish, and works best for this dish allowing the two pieces to ‘sandwich’ on top of each other, and cooking evenly. If you find the narrow end of the roast is cooking faster than the wider end, cover loosely with a little foil. Using a digital temperature probe will help know when the whole roast is ready – you’re looking for an internal temperature reaching 74°C. For a flourish, garnish the cooked fish with fresh bay leaves down the centre.

Love Seafood’s Cod with Chestnut, Parmesan and Parsley Stuffing dish is enough to feed the whole family and is the perfect pescatarian alternative to the traditional roast.