To make the crust I use crushed wasabi peas and panko. Wasabi peas and panko (japanese breadcrumbs) can be found at Asian markets or in the Asian section of most large grocery stores. The wasabi peas give the crust an extra bit of crunch as well as a little spicy kick. The braised fennel from my last post is the perfect accompaniment for the fish. A garnish of grapefruit supremes brings some vibrance to the dish and ties all the flavors together nicely. The green lentils are optional, but I find they brings a nice flavor and texture to the dish.
Prep time 20 mintes, cooking time, 15 minutes. Serves 2
2 225g (1/2lbs) filets of cod
1 cup wasabi peas
1 cup panko
1 cup flour
175 ml (3/4 cup) milk
3/4 cup dried green lentils, soaked overnight (optional)
1 pink grapefruit
Preheat the oven to 350F / 175 C
1. Rinse the lentils and then put them in a pot with 1L (2pt) salted water. Bring to a boil and then simmer until soft, but still al-dente, about 15 minutes.
3. Place the breaded fillets on a lightly oil baking sheet and bake in the oven at 350F until the fish starts to flank apart with a gentle squeeze, about 15 to 20 minutes.
4. Use a knife to remove the grapefruit peel, exposing the flesh. Cut along each of the ribs to make supremes.
To serve: Place 3 or 4 pieces of braised fennel in the center of each plate. Spoon some green lentils over the fennel. Place the baked cod in the center. Drizzle a little olive oil around the plate and garnish with grapefruit supremes.