300 g cod
Salt and pepper
3 tbsp. olive oil
100 g Japanese bread crumbs (panko)
50 g grated parmesan cheese
5 g lemon zest
1 tbsp. sea salt
30 ml olive oil
5 g finely chopped parsley
Mix bread crumbs, parmesan cheese, parsley, olive oil, lemon zest and salt.
Season fish with salt and pepper.
Cover in the bread crumbs and drizzle with olive oil.
Cook in the oven with broccolini and tomatoes at 180°C for 12-15 min.
Finish with a squeeze of fresh lemon juice.
Fried Fish & Mushroom Risotto
Filets of tender cod blend perfectly with the the creaminess of the risotto and earthy mushroom...
Nacho average taco—colorful, fresh, and bursting with flavours, we know you will reach for more...