A buttery flakey cod fillet smothered in a crispy lemon almond crust served with a bright garlicky citrus salsa.
“A long time ago I was the chef of a Spanish restaurant in New York City called Paradise Barcelona. We had an amazing Spanish menu featuring paella and all kinds of tasty tapas.
As the executive chef, cod was one of my go to entrees. I love how firm and meaty cod is and that it can stand up to strong flavors. There are so many different ways to serve it, but one of my favorites is with salsa verde. The zesty citrus and garlic sauce are really satisfying, yet light. Great for a summer evening! “ Tara
What ingredients do you need?
Salsa Verde:
Cilantro
Italian parsley
Olive oil
Grape seed oil
Shallots
4 cloves garlic
Lemon
Large flake sea salt
Black pepper
Almost Crusted Cod:
Filets of fresh cod
Salt
Olive oil
Sliced almonds
Lemon
Fresh Parsley
Fresh Oregano
Bread Crumbs
What are recipe tips for almond crusted cod with salsa verde?
Tips for Salsa Verde:
You can use different herbs such as basil, dill, or oregano.
Salsa verde freezes well. You can store this for 6 months in the freezer. Or you can keep this in your refrigerator for 1 week.
Salsa verde is great for adding to soups, finishing cream sauces, and adding to sandwiches.
Tips for Almost Crusted Cod:
You can use any white fish, salmon, or a nice thick fillet of fish.
How can I make this ahead of time?
Salsa Verde: You can make the salsa verde 2 days before your party and store in your refrigerator.
Almost Crusted Cod: The day before, you can make the almond crust. The day of, season the fish with salt and pepper. Add then top with the crust and put in the oven. You want to serve this right away.
Are there storing tips?
Salsa verde can be stored in the fridge for up to a week or stored in the freezer for up to 3 months in an airtight container.
After cooking the fish, store for 2 days after that it really starts to break down and will not be as good.
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