Ingredients for 4 people
For the crust:
1 tbsp butter
50g whole grain bread crumbs
2 tbsp walnuts, chopped
2 lemons, zest and juice
2 tbsp fresh rosemary
2 tbsp freshly chopped parsley
4 Bacalao (cod) fillets approx. 150g
1 clove of garlic, crushed
1 small red chilli pepper, diced
3 tbsp walnut oil
Salad leaves to serve
Melt the butter in a pan.
Remove the pan from the stove.
Mix the breadcrumbs, nuts, zest and juice of a lemon and half the rosemary into the melted butter.
Coat the fish with the mixture and place in a flat roasting pan.
Cook the fillets for 25-30 minutes in an oven preheated to 200°C.
Place the garlic, chilli, the rest of rosemary, parsley, lemon zest and juice in a bowl.
Add the walnut oil and stir well.
Pour the dressing over the fillets.
Serve with marinated salad leaves.
Enjoy, with all the best wishes from your chef Dani Mottillo. Antica Italia, Quesada