Posted on Apr 20th, 2010 in Food Gold by Elliot Aronow
In the event you are like me and are always cooking for beautiful women and inspired, urbane house guests, you will really dig this elegant recipe for lemon/herb crusted cod. Cod has a lovely, subtle flavor (much more delicate than salmon) and takes very little time to prepare. It also pairs well with a nice bottle of fruity white wine. Or fruity house guests, whatever you are into. Knowledge after the jump!
LEMON/HERB CRUSTED COD
1lb fresh cod, ideally a nice thick cut
1 tablespoon DIJON mustard thinned out with a few splashes of water
Plate full of breadcrumbs
2 tablespoons fresh cut parsley, finely chopped
1/2 tablespoon of lemon zest (only the yellow part, no pith—that shit is bitter and gross)
Heavy, oven proof skillet
1. Schmear (brush) the thinned out mustard on flesh (not smooth) side of cod and PREHEAT your oven to 325 degrees.
2. Season BOTH SIDES of the fish liberally with salt and pepper
3. Using large plate, scatter breadcrumbs and add fresh parsley and lemon zest. Mix that shiz on up. You can add a shot of cayenne or other fresh cut herbs if you like.
4. In large skillet, heat about a tablespoon and a half of olive oil over medium/high heat for about three minutes, or until oil moves in waves and is smoking ever so slightly. You don’t want to skimp on oil here. The whole pan needs a coating of oil to achieve a nice golden crunch, otherwise you will get the burnt/uncooked combo.
5. Dredge your seasoned cod in the breadcrumb/lemon/herb mix, dusting off any excess before you…
6. Turn heat down to medium and add the cod to the hot pan, flesh side (breadcrumb side) down. Cook for approx 90 seconds or until crust is golden brown.
7. Turn over and cook 1 minute on other side.
8. Place cod in 325 degree oven for approx 6 minutes, or until fish feels slightly firm to the touch. DO NOT overcook.
9. Top with expensive course sea salt and a splash of lemon juice.
Fork The World,