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Italian Fish

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Serves: 4
2 tbsp butter
50g / 1 3/4 oz fresh wholemeal breadcrumbs
1 heaped tbsp chopped walnuts
grated rind and juice of 2 lemons
2 fresh rosemary sprigs, stalks removed
2 tbsp chopped fresh parsley
4 cod fillets, about 150g / 5 1/2 oz each
1 garlic clove, crushed
1 small fresh red chilli, diced
3 tbsp walnut oil.

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 minutes.

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.

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