Nut-Crusted Cod Fillet With Pea Puree

  • Difficulty: Medium
  • 25 minutes
  • 2 servings

Get this exquisite yet simple dish on your table in no time. Quickly prepare a crunchy walnut and peanut topping which wonderfully contrasts with the tender and light cod meat. Pair it with a pea and celery puree, spiked with ginger and lemon zest and made even creamier with heavy cream.

Ingredients Needed for Nut-Crusted Cod Fillet With Pea Puree

1 ounce celery leaves
¼ cup walnuts
¼ cup peanuts
1 tablespoon olive oil
salt
2 teaspoons of vegetable oil
2 cod fillets (4-ounce each)
white pepper
1 tablespoon butter
1 tablespoon ginger, sliced
2 celery sticks, chopped
1 teaspoon onion powder
1 teaspoon fennel seeds
1 cup frozen peas
1 teaspoon lemon zest
½ cup heavy cream

How to Cook Nut-Crusted Cod Fillet With Pea Puree

  1. Add the celery leaves, walnuts, and peanuts to a blender and crush them. Add the olive oil, season with salt and blend some more. Set aside.
  2. Heat the vegetable oil in an oven-proof pan over medium heat. Add the fillets and season with salt and white pepper. Fry for 4 minutes on both sides, or until golden brown.
  3. Top each fillet with walnut mixture and bake for 5 minutes at 360⁰F/180⁰C.
  4. Melt the butter in a deeper pan over low heat. Add the ginger and celery. Sautee until tender. Add the onion powder and fennel seeds and stir in.
  5. Add the frozen peas and stir them in. Add the lemon zest and heavy cream, season with salt and white pepper and stir in. Cook for 7 minutes.
  6. Transfer to a blender and blend until smooth. Serve with fillets.

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