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Nut-Crusted Cod Fillet with Pea Puree

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.
Features:
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.

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Ingredients

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

Ingredients

Steps

1
Done

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
Done

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
Done

Top each fillet with walnut mixture and bake for 5 minutes at 360⁰F/180⁰C.

4
Done

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
Done

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
Done

Transfer to a blender and blend until smooth. Serve with fillets.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

651 kcal
Calories
33 g
Protein
48 g
Fat
27 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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