Melt the butter in a large saucepan over a low heat, stirring constantly. Remove the pan from
the heat and add the breadcrumbs, walnuts, the rind and juice of 1 lemon, half the rosemary and
half the parsley, stirring until mixed.
Press the breadcrumb mixture over the top of the cod fillets. Place the cod fillets in a shallow
foil-lined roasting tin and roast in a preheated oven, 200ºC / 400ºF / Gas Mark 6, for 25-30
Mix the garlic, the remaining lemon rind and juice, rosemary and parsley, and the chilli together
in a bowl. Beat in the oil and mix to combine. Drizzle the dressing over the cod steaks as soon as
they are cooked.
Transfer the fish to warmed serving plates and serve immediately.