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Flash Roasted Cod with Almond & Parmesan Crust with Wilted Greens


This gorgeous cod recipe is courtesy of my grandmother. Being from Algarve, she used almonds in many dishes. The addition of Parmigiano Reggiano cheese is mine, I feel the sharpness complements the dish beautifully, as both the cod and almonds are mild in taste. Served over a bed of garlic wilted spinach and tenderstem broccoli.

The Portuguese dish of "punched" potatoes is a fabulous accompaniment, but just the wilted spinach is enough.

You can find the recipe here.

The recipe is for two people but doubles beautifully.

I also flash-roast the cod by placing it in a very hot oven for 8-10 minutes. Flash-roasting the fish in a very hot oven is the simplest way I know to get it perfectly cooked without all the juices running out of it. This method produces very juicy fish. The intense heat seals in the moisture.


Flash Roasted Cod with Almond & Parmesan Crust

Serves 2

Takes 8-10 minutes to cook



For the cod:

2 Cod centre loin fillets

For the crust:

50 g. Parmigiano Reggiano cheese, cut into small pieces

50 g. Flaked almonds

4 tbsp. (60 grams) COLD salted butter

1/2 tsp. Sweet smoked paprika

2-3 Sprigs of parsley, roughly chopped

2 Cloves of garlic, peeled and roughly chopped

80 ml. Extra virgin olive oil, divided

75 ml. Dry white wine

1 Lemon, juice, and zest reserved for greens

Coarse sea salt and pepper to taste

More lemon wedges to serve if desired.


For wilted greens:

180 g. Tenderstem broccollii