Gordon Ramsay's Baked Cod in a Walnut Crust with Lemon and Parmesan
4 servings
60 minutes
This dish is very quick to prepare and makes a wonderful and easy dinner. It will look great in the center of the table, or cook portioned pieces of about 180 g each. For variety, replace the cod with haddock, hake or any other firm white fish.
1
First, prepare a coating of walnuts and parmesan. Cut the butter into small cubes and place it in a food processor. Add walnuts, breadcrumbs, lemon zest, 2/3 of the parmesan, a bit of salt and pepper, and grind everything into an even crumb.
- Butter: 75 g
- Crushed walnuts: 75 g
- Breadcrumbs: 75 g
- Parmesan (Parmigiano Reggiano): 75 g
- Lemon: 2 pieces
- Sea salt: to taste
- Freshly ground black pepper: to taste
2
Check if there are any bones left in the fish; if found, remove them with tweezers.
3
Place the fillet on a lightly greased non-stick baking tray, skin side down. Season with salt and pepper. Evenly spread the breading mixture on top. Refrigerate for 20 minutes to let the breading set.
- Cod fillet: 700 g
- Olive oil: to taste
- Sea salt: to taste
- Freshly ground black pepper: to taste
4
Preheat the oven to 200 degrees, sprinkle the remaining parmesan on the fish coating, and bake for 20-25 minutes until the fish is cooked and a crispy golden crust forms.
- Parmesan (Parmigiano Reggiano): 75 g
5
Meanwhile, prepare the sauce. Pour the broth into a small saucepan and bring to a boil.
- Fish stock: 500 ml
6
Boil the broth on high heat for about 2/3 for 10 minutes. Remove from heat and whisk in the crème fraîche. Return to low heat and simmer for 5-10 minutes to create a light creamy sauce.
- Creme fraiche: 200 ml
7
Add capers and parsley to the sauce before serving and taste for salt.
- Capers: 3 tablespoons
- Parsley: 1 bunch
- Sea salt: to taste
8
Place the cod on a serving dish and drizzle with sauce. Serve garnished with lemon wedges.
- Lemon: 2 pieces
