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PINE NUT, LEMON AND PARSLEY CRUSTED COD

Potted Prawns
Potted Prawns

The gentle crunch of the lemony pine kernel crumble topping is very pleasing with the smooth and soft fish; a wonderful combination

Ingredients

  • 30g pine kernels, lightly toasted

  • 25g butter

  • 1.5 tbsps. parsley, chopped

  • 1 tbsp. mint, chopped (optional)

  • 20g panko crumbs, or fresh breadcrumbs 

  • Zest of 1 lemon

  • 280g cod fillets


Oven 200c, 180c fan


Method

  • Using a large knife, lightly chop the pine kernels.  I like them to be fairly coarse with some of the pieces left almost whole.


  • Melt the butter and stir in the chopped pine nuts, parsley, mint (if using), breadcrumbs and seasoning.  Grate in the lemon zest and stir again to ensure everything is well coated in the melted butter.  The texture should be buttery and moist.


  • Sit the fish on a piece of baking parchment, put them on a baking tray and pat the coating all over the fish


  • Bake 200c for about 12 minutes or until the fish is cooked.  It will be completely opaque.


  • Serve just as it is, or with  Lemon and Parley Dressing.


Lemon and Parsley Dressing



          Put a large handful of chopped parsley into a bowl with the zest and juice of 1 lemon,       

          grate in a clove of garlic, season and stir in 4 tbsps. olive oil

Helpful Hints

This recipe is equally good with haddock or pollock

Don't be tempted to make this too lemony because it will dominate and overshadow the other more gentle flavours

Don't make the Lemon and Parsley Dressing too early or it will lose its vibrant green colour

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