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.

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