Parmesan crust cod dorsal

Method

1. 1

   Preheating

2. 2

   Start by preheating your oven to 200°C (rotating heat) to ensure a homogeneous and perfect cooking of your cod backs. This step is essential for the Parmesan crust to become golden and crispy. During preheating, prepare the other elements of the recipe.

3. 3

   Preparation of crust

4. 4

   In a bowl, carefully mix grated parmesan, breadcrumbs, softened butter cut into small pieces, finely chopped parsley, pressed garlic, some salt and pepper. Work with fork or hand until you get a smooth and slightly friable, well-scented dough.

5. 5

   Preparation of fish

6. 6

   Place the backs of cod on a plate covered with baking paper. Salt and pepper the fillets on each side. Stir generously on top of each back with a thin layer of Dijon mustard, this will help bind the crust and raise the flavor of the dish.

7. 7

   Assembly

8. 8

   Spread the parmesan-based preparation on each cod back, slightly tasting with the back of a spoon to cover the entire surface of the fish evenly. Gently press to form a compact crust, which will remain well in place during cooking.

9. 9

   Cooking

10. 10

    Bake the cod backs in the preheated oven for 15 to 20 minutes, depending on the thickness of the fillets. Watch for cooking: the crust must be golden and crisp, while the fish remains mellow and pearly at heart. Check the cooking by planting the tip of a knife in the flesh.

11. 11

    Service

12. 12

    Gently place the backs of cod in parmesan crust on the plates. Add a few quarters of lemon for a touch of freshness and possibly sprinkle with chiseled fresh parsley. Serve your hot dish with a green vegetable or fragrant rice.

Nutrition

calories

130

fatContent

5.1

fiberContent

0.6

sugarContent

0.4

sodiumContent

0.53

proteinContent

18.9

carbohydrateContent

3.2

saturatedFatContent

2.5

Indicative values from the source, for the original recipe.

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