Holiday's planned. I'll tell you that we've got a perfect plan! Somehow was sceptical at first for number of reasons and did not really want to go for holidays in the first place. Maybe cause both of us wanted something different, anyways I wanted some active time spending and it is happening. A schedule is as follows - first I'm going to Poland for few days, for my cousin's wedding. Then we fly to Stockholm and guess how much were the tickets - 6 euros? So please people do not tell me that with these prices you can't afford holidays! So anyways we booked four tickets and total was 160 Euro/per person for all of them. After Sweden we fly to Barcelona, than Madrid where I plan to shoot menu for my friend's restaurant and after that we take a train to Bilbao in Basque country and will make 112 km of northern part of Camino de Santiago for 7 days walking every day between 15-20 km - very exciting! We finish in Santander where we take our final flight to Dublin and that is it folks. Can not wait to share all the experience with you, will write down every day what happened, exciting meals and thoughts! So get ready for big report when I am back. In the meantime here is a simple recipe for parsley lemon crusted cod, very easy to prepare and once again I find breadcrumbs to be this amazing ingredient that brings recipe to whole new level, you have to check it out for yourselves! I made it twice already, recently when visiting my family home and every time it's a hit. Recipe and our photograph comes from July/August issue of Easy Food magazine.
Parsley-Lemon Crusted Cod
- 2 tbsp olive oil
- ¼ an onion, finely chopped
- salt and black pepper
- zest and juice from 2 lemons
- 250g breadcrumbs
- large handful of fresh parsley leaves, finely chopped
- 600g cod fillets
- Steamed new potatoes
Heat half of the oil in a frying pan over a medium heat and cook the onion for five minutes until soft. Season with salt and pepper, then stir in the lemon zest and breadcrumbs. Cook for three minutes until the crumbs just begin to brown.
Remove from the heat and stir in the parsley. Heat a barbecue or grill pan to a medium heat and coat with cooking spray. Season the cod with salt and pepper and rub over the remaining oil. Cook for five minutes, flipping once, until almost cooked through.
Sprinkle the lemon juice over the cod and layer over the parsley topping. Cook for another two minutes until the crust is golden and the fish is tender. We actually usually put it in heatproof dish and place it in the oven for another 10 minutes in 180°C, for this lovely crusty top. Serve with new potatoes.