cod fillets, about 6 ounces each and 1 inch thick
dijon mustard1 Heat the oven to 450 degrees. 2 In a small bowl, gently mix the crumbs, tarragon, lemon zest, melted butter, and a little salt and pepper. 3 Spread each fillet with 1/4 teaspoon mustard and season with more salt and pepper. Carefully pat the crumb topping over the surface of each fillet, pressing lightly so it sticks. 4 Brush a little oil onto a small baking sheet or shallow baking pan and set the fillets on the oiled spot (or use a nonstick pan). Bake the fish in the hot oven until the topping is golden brown and crisp and the fish is tender all the way through when you poke it with a thin knife or a skewer, 10 to 15 minutes. 5 If the topping seems like it's going to burn before the fish is done, turn the heat down to 375?. Serve immediately.
German Goulash and Sauerkraut Bake with a Potatoe Gratin Crust. My mother told me that she wants to have fish for lunch and I was sourcing around her kitchen looking for ingridients to cook with… and after findings some fresh tomatoes and some parmesan cheese this is what I came up with
Anyway, I was thinking about the yummy coating for the roasted vegetables, and considering what I was going to do with some chunky cod loins, and I put one thing together with another, and voila, this gorgeous crustedcod was conceived
Press this crumb on top of the fish fillets. Put the bread & chorizo inot a food processor with the lime zest, garlic slivers, cheese, coriander leaves and sea salt plus some freshly ground black pepper, and whizz up into crumbs
Recipe Junkie and the Attack of the Custard Creams
Serve with a wedge of lemon. Sprinkle the chopped tarragon over the fish. 11-2 pounds skinless, boneless codfillets (about 1” thick), cut into two pieces. 11 tablespoon chopped fresh tarragon. 12 lemon wedges, for garnishIn a large skillet with cover, heat the olive oil over medium-high heat. 1Push the tomatoes to the sides of the pans and add the fish fillets. 1Cover the skillet with a lid and simmer on medium-high for 8 minutes or until the fish is cooked through and the tomato skins begin to burst. 1Serve immediately over cooked white rice, topping the fish with the tomatoes and sauce
With the fires lit around the house, all is still and quiet outside, and there is that lazy Sunday-nowhere-to-be-but-here feeling, I find this is the time when there is nothing nicer than pottering around the warmth of the kitchen preparing a traditional Sunday lunch