PINE NUT, LEMON AND PARSLEY CRUSTED COD
The gentle crunch of the lemony pine kernel crumble topping is very pleasing with the smooth and soft fish; a wonderful combination
30g pine kernels, lightly toasted
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
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
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