Pan Seared Cod with Almond Crust and Citrus Sauce

- 400°F/200°C cod fillet, 1 portion (180g/6.3oz)
- 150g/5.3oz delicatessen potatoes
- 100g/1/2 cup mandel (almonds), chopped
- 50g/1.8oz haricots verts
- 2 tablespoons/30g all-purpose flour
- 1 tablespoon/15g Panko breadcrumbs
- 1/2 tablespoon/7g olive oil
- 1/2 tablespoon/7g chopped fresh parsley
- 1 egg
- 1/2 lemon
- salt and pepper to taste
1. Preheat your oven to 400°F or 200°C. Line a baking sheet with parchment paper.
2. In a shallow dish, combine the almonds, flour, and Panko breadcrumbs. In a separate dish, beat the egg until it's well mixed.
3. Season the cod fillet with salt and pepper to taste. Dip the cod in the egg, then coat it evenly in the almond mixture, pressing down gently to ensure it adheres.
4. Heat the olive oil in a large skillet over medium-high heat. Add the cod and cook for 2-3 minutes on each side, or until it's golden brown.
5. Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the cod is cooked through.
6. Meanwhile, boil the baby potatoes and green beans until they're tender. Drain the water and serve them alongside the cod.
7. In a small bowl, mix together the lemon juice and chopped parsley. Serve this sauce over the cod.
- oven
- skillet
- parchment paper
- baking sheet
- shallow dishes
- egg beater
- cutting board
- knife
- spoon
- colander
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