Heat 2-3 tablespoons of oil in a skillet. Mix panko breadcrumbs with lemon zest (saving a few lemon zest pieces for presentation), salt, and pepper in a shallow container or a plate. Dip cod pieces into egg (optional), and coat with lemon zest breadcrumbs. Fry cod for about 2 minutes per side or until golden brown.
Meanwhile, in a mixing cup, combine lemon juice, horseradish, and lecithin. Mix with immersion blender. Continue to mix and pour the extra virgin olive oil in a slow stream, until the mixture is thick, white, and foamy. Season to taste.
Top lemon zest crusted cod with a few remaining lemon zest pieces and horseradish emulsion.
The following wonderful recipe comes from lu a lovely heartfelt blog full of delicious recipes: (serves 3 - 4) Ingredients:
1 large piece salmon fillet
salt and pepper to taste
4 sprigs of rosemary
4 lemon slices
3 tbsp unsalted butter
2 clove garlic, minced
2 tbsp capers drained
1/2 tsp lemon zest
juice of 1/2 lemon
Directions:
Preheat oven to 450F.
Place salmon on the baking sheet lined with aluminum foil. Sprinkle fish with salt and pepper.
Place rosemary sprigs then lemon slices on top of the salmon.
Bake for 15 mins. Remove and tent with aluminum foil for another 10 mins. Fish will flake easily when done.
To prepare the sauce. Melt butter over medium heat in a sauce pan. Add garlic, capers, lemon zest and juice. Cook for 2 mins. Season with salt and pepper.
Remove salmon from oven. Discard rosemary and lemon. Gently slide a spatula between the skin and the flesh of the fish to remove the skin.
Cut salmon into individual serving pieces.
Transfer to a plate and spoon butter sauce over the top. Serve.
This gourmet recipe come from The English Kitchen, a delightful blog, about British cooking from a Canadian living there. As I Brit, I really enjoy this blog as it highlights just how good British food is….
Sometimes I like to eat healthy . . . well . . . a lot of the time IÂ try to eat healthy. I just love fish, especially cod and haddock. I am not that “in” to Mackeral or other strong oily fishes, although I do enjoy salmon from time to time.
In my family, we always ordered English fish and chips whenever we went out to eat - there was never any question. We very rarely went out to eat, and when we did we really fancied a treat, so fish and chips fit the bill perfectly.
I am afraid that I still order fish and chips most of the time when I eat out, cause . . . well, you just can’t teach an old dog new tricks; I happen to really like them! The best chips I have had over here were in Liverpool . . . crisp, fresh, wrapped in paper from a chippy in the down town area and liberally doused in salt and malt vinegar. The best fish has been from a fish and chip shop on the Blacon parade of shops in Chester.
I digress however . . . fish and chips are not healthy, and the fish that I cooked for us today was.
Moist, flaky, and lemony. Served on a tasty bed of edamame mash and garnished with some tasty roasted tomatoes and torn basil leaves, this went down a real treat.
This is lovely. Tender flakey and milk cod sitting on a bed of tasty basil flavoured edamame mash. Tomatoes and Cod are perfect partners.
Ingredients:
4 small bunches of cherry tomatoes on the vine
2 TBS lemon olive oil
4 chunky cod fillets
the zest of one lemon, plus the juice of one lemon
1- 480g pack of frozen edamame beans
1 fat clove of garlic, peeled and cut into chunks
1 bunch of basil, the leaves and stalks separated
200ml of hot vegetable or chicken stock
Method:
Pre-heat the oven to 200*C/400*F. Lightly grease a baking tray.
Place the tomatoes on the tray, rub with a bit of oil and then season lightly with sea salt and cracked black pepper. Roast for 5 minutes, or until the skins begin to split.
Add the fish to the baking dish and top with the lemon zest. Season with some more salt and pepper and then drizzle with a bit more of the oil. Roast for 8 to 10 minutes, or until the fish flakes easily with the tines of a fork.
While the fish is cooking, cook the beans in a pot of slightly salted boiling water. Cook for 3 minutes or so, until just barely tender. Drain well. Place into a food processor along with the basil stalks, lemon juice, the remaining lemon oil, and the stock. Pulse to mash into a thick coarse puree. Season to taste with some salt and pepper.
Divide the bean mash between 4 hot serving plates. Top each with a filet of fish and divide the tomatoes equally amongst the plates. Scatter the basil leaves, torn, over top and serve.
Great cooks don’t just have an enormous mental catalogue of different tasty recipes; they have a solid knowledge of basic preparations: grilling, sauteing, broiling, poaching, baking - each of which can be applied to a number of different foods, from seafood to vegetables, meats to soy. They then create variations through sauces, poaching liquids, and other flavorful add-ins to produce a full spectrum of creative and delicious dishes.
Here are three basic sauces from Hawaii that go great with any number of easy seafood preparations. With fresh or high-quality frozen seafood, simplest is often the best. Try grilling salmon, halibut, or skewered shrimp and serve drizzled with one of the following.
SWEET THAI-CHILE HONEY SAUCE
1/4 C sweet Thai chile sauce (Mae Ploy)
1/4 C honey
1 tsp. minced fresh ginger and/or roasted garlic
1/4 C canola oil
Blend all but canola till smooth, and then add oil slowly with blender on low to emulsify.
SPICY SOY MIRIN SAUCE
1/2 C soy sauce
1/2 C mirin (Japanese cooking wine)
1 t minced fresh ginger
1/2 t red chile flakes
1/2 t toasted sesame seeds
Bring all to a boil. Simmer 5 min. Chill until ready to serve.
LEMON OIL
1/2 C canola oil
2 T lemon zest
1 T sugar
1 t red chile flakes
1 T minced fresh lemon grass
Warm all ingredients over medium heat till zest begins to bubble - 5 minutes or so. Do not let it boil. Cool. Cover and refrigerate overnight. Strain and refrigerate till needed. Bring to room temperature before serving.
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