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Blue-eyed Cod with Caper and Herb Crust

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Ingredients Method Notes

Ingredients
  

  • 1 c pine nuts
  • 1/4 c rolled oats
  • 1/4 c sesame seeds
  • 2 c packaged breadcrumbs
  • 1/2 tsp dry mustard
  • 1 tbsp grated lemon rind
  • 1 tbsp lemon juice
  • 1 egg lightly beaten
  • 1 tbsp honey
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh lemon thyme
  • 2 tbsp drained caper chopped
  • 1 c grated parmesan cheese
  • 8 blue-eyed cod cutlets
  • plain flour
  • 2 eggs lightly beaten, extra
  • 1/2 c oil

Method
 

  1. Process pine nuts, oats and seeds until finely chopped; transfer to large bowl.
  2. Stir in crumbs, mustard, rind, juice, egg, honey, herbs, capers and cheese; mix well.
  3. Toss cutlets in flour, shake away excess flour. Dip cutlets into extra eggs, then crumb mixture.
  4. Heat oil in large pan, add cutlets in batches, cook until lightly browned on both sides; transfer cutlets to large oven tray. Bake, uncovered, in moderate oven about 15 minutes or until cutlets are tender. Serve Blue-eyed cod with tartare sauce, straw potatoes and tomato and onion salsa.

Notes

Source: Women's Weekly Dinner Party Cookbook No. 3