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Norwegian Stockfish filet with broccoli and toasted breadcrumbs

This very simple recipe from Chef Andrea Vigna, takes a modern Italian twist to the humble Norwegian stockfish.

Cooking time20 min
Difficulty levelVery easy



  • Rinse and dry the oregano, finely chop it and mix with the breadcrumbs. Toast the breadcrumbs and oregano in a pan with some olive oil, until golden brown. Set aside for later. 
  • Clean the broccoli, cut into small florets and blanch in boiling water for 4 minutes, drain and put aside. 
  • Remove the skin from the stockfish and cut into 4 portions. Cook them in a hot pan until crispy and golden.
  • Quickly sauté the broccoli florets in a hot pan with a drop of olive oil and a pinch of salt.
  • Serve the stockfish with the crispy broccoli, garnish with the breadcrumbs and finish with a drizzle of olive oil.