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!
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).
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!
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!
