COD with Shrimp Crust Crumb | Bart van Olphen

shrimp

🥗Healthier: chicken

💰Cheaper: canned tuna

Chicken provides a leaner protein option while canned tuna is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine is often less expensive.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast is a dairy-free alternative, while cheddar is often cheaper.

white wine

🥗Healthier: chicken broth

💰Cheaper: water with lemon juice

Chicken broth adds flavor without alcohol, while the water option is budget-friendly.

Melt 25 grams of butter and ensure it's not piping hot.

Chop 100-150 grams of peeled raw shrimp and add to the melted butter.

Add the zest of 1 lemon and juice of 1/2 lemon to the shrimp mixture.

Chop fresh tarragon and parsley, then add to the mixture along with salt and black pepper.

Add Japanese panko breadcrumbs to give the mixture structure.

Cover the cod fillets with the shrimp mixture.

Preheat the oven to 200 degrees Celsius.

Bake in the oven for 10-12 minutes until the crust is golden brown and the fish is flaky.

Prepare a watercress remoulade by mixing 2 tablespoons of mayonnaise, 1 tablespoon of crème fraiche, 1 teaspoon of Dijon mustard, finely chopped shallot, chopped gherkin, chopped capers, and chopped celery.

Add chopped watercress and a few drops of lemon juice to the remoulade and mix well.

Serve the cod with the crust on top, drizzle with the flavored butter, and garnish with watercress.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens