Cod fillet under walnut and parmesan crust
3 servings
40 minutes
Fillet of cod under a crust of walnuts and parmesan is a refined combination of tender, juicy white meat with a crispy aromatic coating. This recipe combines the rich flavor of parmesan with the nutty depth of walnuts, complemented by a light tang of lemon. Fish baked under such a crust retains its tenderness while the top layer acquires an appetizing golden texture. The dish is versatile – it’s perfect for an exquisite dinner but can also adorn a festive table. It’s best served with a light vegetable salad that highlights freshness and balances the richness of flavors. This recipe is a true find for seafood lovers looking to add a touch of gastronomic chic to their home cooking.
1
In a blender, blend breadcrumbs with parmesan, walnuts, butter, lemon zest and juice of half a lemon, salt and pepper until smooth.
- White loaf (baton): 0.5 piece
- Parmesan (Parmigiano Reggiano): 100 g
- Walnuts: 100 g
- Butter: 100 g
- Lemon: 0.5 piece
- Salt: to taste
- Ground black pepper: to taste
2
Place the cod fillet on a baking sheet lined with parchment paper and brush it with vegetable oil. Spread the nut mixture evenly over the fish.
- Cod fillet: 500 g
- Vegetable oil: 30 ml
3
Send to the oven preheated to 180 degrees in convection mode for 30 minutes.
4
Serve the cooked fish with your favorite vegetable salad.