Italian Cod

Got this one from my Aunt Carla and it tastes absolutely amazing.  I’ll be having this one again soon.  I managed to absolutely stuff myself despite knowing I was heading to yoga in a couple of hours.

Kind of a crap picture, but it’s a simple salad with ripe avacados and some rice to compliment the fish.

To make the fish melt 2 tblsp. of butter, remove from heat and add 1 cup fresh breadcrumbs (we used Rye), 1 heaping tblsp. of chopped walnuts, the rind and juice of a lemon, 1 sprig of rosemary and 1 tblsp. chopped parsley.  Press the mixture over 4 wild-caught Cod fillets and roast at 400 degrees for about 25-30 mins.  In a separate bowl, mix the rind and juice of another lemon along with another sprig of rosemary, another tblsp. of chopped parsley, a couple of cloves of minced garlic and a small, fresh red chili that has been diced.  Mix in 3 tblsp. of walnut oil (my folks made the walnut oil three days in advance) and then drizzle the dressing over the fish as soon as it comes out of the oven.

Previous dinner posts from falbs

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