When I tell you we are NOT fish eaters, I do not say that lightly. We have been cooking together for almost five years and maybeeee we have cooked actual fish…twice? We are the type to throw down with some shrimp or lobster, but fish takes me back to tasteless fish sticks I’d have to eat during lent as a child. No thanks. This dinner did not disappoint. In fact, we are already talking about the next time we are making this dish.
5-1/2 Tbsp. butter – cold
2/3 cup walnut pieces
2/3 cup breadcrumbs (we used Panko)
Grated zest of 1 large lemon
3/4 cup freshly grated parmesan
Sea salt and freshly ground black pepper
1 whole skinless cod fillet, or 4 individual 6 oz. fillets
Olive oil, for greasing
Lemon wedges, to serve
For the parsley and caper sauce
2 c. fish stock
3/4 c. Heavy cream
3 tbsp capers
1 bunch parsley – chopped
1. In a food processor blend butter, bread crumbs, 1/2 c. Parmesan, lemon zest, walnuts and salt and pepper into a rough crumble. A few zaps tends to bring everything together.
2. Lightly oil a roasting pan and place cod fillets skin side down. With your hands, evenly pat your crumble on top. Chill for about 20 minutes to allow the topping to firm up.
3. Preheat oven to 400 degrees. Once the 20 minutes had elapsed, place your remaining Parmesan on top of the crumble and bake 20-25 minutes.
4. As fish is roasting, start your sauce. Bring stock to a boil. Let cook down for 10 minutes. After 10 minutes stir in heavy cream and reduce heat to low. Cook down another 5-10 minutes. Once thickened, stir in capers and chopped parsley.
5. To serve, drizzle a bit of sauce over fish fillet. Pair with roasted veggies, pasta or rice! Enjoy!