|
Almond-crusted Cod with Lemon & Parsley Butter |
Printer Friendly Copy |
 |
|
| Serves 4 |
Prep 30 mins |
Cooking 30 mins |
Easy |
|
| |
|
|
My rating |
 |
Ingredients |
75g ground almonds
75g butter
2 lemons, 1 zested, ½ juiced, 1 cut into wedges
25g parsley, leaves chopped
4 cod loin fillets
1 kg new potatoes, larger ones cut in half
2 tbsp olive oil
400g green beans, trimmed
|
|
-
Preheat oven to 200°C/180°C
fan/gas 6 and melt 25g of the butter. Mix the almonds with
the melted butter, lemon zest and half the parsley. Season
well and set aside.
-
Boil the potatoes for 15-20
mins, until tender. Meanwhile, pat the cod dry with
kitchen towel, place on a baking tray lined with baking
paper and pack the almond crust on top of the fillets.
Bake for 15 - 20 mins, until the cod is opaque and flakes to
the touch.
-
Boil the green beans in
boiling salted water for 3 - 5 minutes. Drain.
-
To make the sauce, melt the
remaining 50g butter in a small pan. Watch carefully when
it starts to foam and, as soon as it turns deep gold, add
the juice of ½ the lemon and take off the heat. Stir in
the remaining parsley
-
Serve the cod with the beans,
drained potatoes and a generous helping of the buttery
sauce. Finish with a squeeze of lemon, if you like.
|
|
DAILY
DINNERS 
