Lemon Herb-Crusted Cod With Walnut Dressing Recipe
Fusion cuisine · 570 calories
About this recipe
A delightful pescatarian dinner featuring tender baked cod filets with a crispy lemon-herb crust, complemented by a rich walnut dressing. Perfect for solution seekers looking for a healthy and flavorful meal.
Ingredients
- - Rosemary Rosmarinus Officinalis Herb Garden Plant
- 50G Picard Chopped Flat Parsley
- 125G Daylesford Organic Brandy Butter
- 1 Kg Pariani Italian Lara Walnuts, 1Kg
- 350G Natoora Large New Season Unwaxed Lemons
- 250G Captain Cook Dry Salted Skinless & Boneless Cod Fillets
- 100 G Jumbo Garlic 100g
- 125G Florette Mixed Salad
- 250 Ml Short Dated Huilerie Beaujolaise Organic Walnut Oil, Cold Pressed, 250Ml
- 150G Saitaku Panko Breadcrumbs
Instructions
- 1. Preheat the oven to 400°F (200°C) and line a shallow roasting pan with foil.
- 2. Melt 2 tablespoons of butter in a large skillet over medium heat. Remove from heat and stir in 1/4 cup panko breadcrumbs, 1 oz chopped walnuts, the zest and juice of 1 lemon, 1 sprig of chopped rosemary, and 1 tablespoon of chopped parsley.
- 3. Place 4 cod filets on the prepared roasting pan and evenly press the bread crumb mixture over the top of each filet.
- 4. Bake the cod filets in the preheated oven for 25 to 30 minutes, or until the fish is cooked through and flakes easily with a fork.
- 5. While the cod is baking, prepare the dressing by mixing 1 minced garlic clove, the zest and juice of 1 lemon, 1 sprig of chopped rosemary, 1 tablespoon of chopped parsley, and 1 finely chopped red chili in a bowl. Gradually beat in 2 to 3 tablespoons of walnut oil until well combined.
- 6. Once the cod is cooked, drizzle the walnut dressing over the filets. Transfer to serving plates and serve immediately with a side of fresh salad leaves.