Creme de Citron
  • BLOG
  • ABOUT
  • LIFESTYLE
  • TRAVEL
    • AMERICA
    • ASIA
    • EUROPE
    • OCEANIA
  • FOOD
    • EAT >
      • SAVOURY
      • SWEET
    • DRINK
  • SHOP
    • PRINTS

Almond and parsley crumbed cod fillets

5/9/2012

2 Comments

 
Almond and parsley crumbed cod recipe
Well, it has been a little while since my last post. But for a good reason! I was busy with a couple of other things. I have been photographing a bit for other purposes than food photography: I did some baby photography for friends of mine, and did some rehearsal shots for a play coming up at the Dublin Absolut Fringe Festival (the play is called 'Bypass', you can see it here).

I also took a small trip to the West of Ireland. I got to taste some really delicious seafood and fish while there.
I realise sometimes I do not eat enough fish so it inspired me with a few recipe ideas. Let me share one with you!

For this recipe of cod fillets covered with a delicious crumb of almond and parsley, you could use any kind of white fish fillets (whiting would be a good one to try).
Being French, I am used to a nice piece of white fish covered in beurre blanc sauce, served with rice and vegetables cooked in butter (I am not going to lie to you here, in France we do cook with a LOT of butter).
But for once, I wanted something different and with some nice fresh herbs, like parsley in this recipe. I hope you enjoy it as much as I did (and my relatives visiting two weeks ago liked it a lot too).

Almond And Parsley Crumbed Cod Fillets Recipe (Gluten Free)

Ingredients (for 4 people)

4 cod fillets
1 tbsp salted butter

For the crumb
100g gluten free breadcrumbs (I make my own but it is easy to find ready-made and it does not have to be gluten free if you prefer the normal kind)
50g finely chopped flat parsley
50g almond meal
2 tbsp olive oil
salt
pepper

1. Set the cod fillets on a large plate.
In a small bowl, mix the olive oil, breadcrumbs, chopped parsley and almond meal together. Season with salt and pepper.
Divide the mix in four and, with a spoon, put it on top of the cod fillets.

2. Put a large frying pan on the hob on medium heat. Melt the butter in it until the pan is hot enough and the butter starts sizzling.
Then, delicately put the cod fillets in the pan with the crumb topping facing up. Leave for 7 minutes and then, with a large spatula, turn the fillets upside down (it is a delicate operation to keep the crumbs down but if you do it fast enough, it works quite well). Leave for another 7 minutes and it is ready!

(Now, if you prefer using the oven, it is fine too. Preheat your oven to 220ºC. Put the cod fillets on a preheated baking tray and leave in the oven for 20 minutes. It might be a bit drier than cooking it in a frying pan.)

I serve the fish with quinoa and, as shown on the picture above, with a diced aubergine (eggplant) cooked with olive oil, dried oregano and a can of chopped plum tomatoes.

Bon appétit!
2 Comments
Yolande
5/9/2012 12:28:07

Ça a l'air délicieux ce poisson ,c'est quoi en français?

Reply
Yolene link
5/9/2012 14:17:13

En français, on appelle ça du cabillaud (ou morue).

Reply

Your comment will be posted after it is approved.


Leave a Reply.

    Picture
    Picture
    Picture
    Picture

    Hello! I’m Yolene, a French blogger based in Belfast, Northern Ireland.
    Welcome to my blog Crème de Citron. This is where I share lifestyle, travel and food stories.

    Copyright © Yolene Dabreteau, unless otherwise stated. All rights reserved.
    Content and images cannot be used without my permission.



    CATEGORIES

    All
    America
    Asia
    Autumn
    Beverage
    Christmas
    Dessert
    Europe
    It's Saturday!
    Lifestyle
    Oceania
    Recipe
    Savoury
    Sweet
    Travel
    Winter

    Archives

    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    August 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    July 2015
    May 2015
    April 2015
    January 2015
    December 2014
    November 2014
    September 2014
    August 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    June 2013
    May 2013
    April 2013
    March 2013
    February 2013
    January 2013
    December 2012
    November 2012
    October 2012
    September 2012
    August 2012

Content, text and photography are protected by Copyright © Yolène Dabreteau - All rights reserved.