Cod with Walnut Crust Baked

Ingredients

• 800 g cod fillet (4 cod fillets)
• 1 tbsp Lemon Juice
• Salt
• white pepper
• 60 g hazelnuts
• 3 slices white bread
• 1 lemon
• Pepper
• 1 tsp Olive oil
• 1 small radish
• Salt
• Pepper
• 2 tbsp vinegar

Instructions

1. 1.

   Rinse the cod fillets, pat dry and drizzle with lemon juice, season with salt and pepper, let rest for 5 minutes.

2. 2.

   Wash, peel, finely grate the radish, season with salt, let rest. Place the fish in a steamer basket over simmering water, cover, steam for about 10 minutes.

3. 3.

   Meanwhile, wash the lemon hot, zest some of its skin for garnish, rub the remainder lightly. Thoroughly peel the lemon with a sharp knife, removing the white pith. Cut fruit segments from the membranes and catch the juice that flows out. Squeeze juice from the lemon scraps. Trim the crust from the bread slices, chop them slightly, combine everything in a blender with a blade attachment and pulse briefly (coarsely chop). Season the mixture with pepper and olive oil. Press the radish to remove liquid, discard it, marinate the pulp with a little vinegar, place in small bowls.

4. 4.

   Carefully lay the fish fillets on a plate, spread the crust over them, bake in a preheated oven at 200°C (convection) for about 5 minutes until golden. Serve the fish on plates, garnish the crust with chives and lemon zest. Serve each with a small bowl of radish.

5. 5.