Macadamia-crusted black cod fillet with orzo and salsa verde

servings4
25 minutes

Ingredients

Black cod and orzo

  • 4 black cod fillets
  • 300g of orzo
  • salt
  • pepper

Macadamia crust

  • 100g of butter, at room temperature
  • 200g of macadamia nuts
  • 100g of breadcrumbs

Salsa verde

  • 1 bunch of tarragon, leaves picked
  • 1 bunch of flat-leaf parsley, leaves picked
  • 1 bunch of coriander, leaves picked
  • 100g of capers
  • 2 lemons, zested
  • 3 garlic cloves
  • 200ml of olive oil
  • 25ml of red wine vinegar

Method

1
Begin by preparing the crust. Add 75g of butter to a pan and heat until foaming. Pan-roast the macadamias in the butter until they release a distinct aroma. Remove from the heat and blitz with the breadcrumbs and remaining butter in a blender
  • 100g of butter
  • 200g of macadamia nuts
2
Roll the blended nuts and breadcrumbs between 2 sheets of parchment paper until 6mm thick. Place on a tray and set aside in the fridge until required
  • 100g of breadcrumbs
3
For the salsa verde, blitz the picked herbs with the olive oil, garlic and lemon zest. Add the red wine vinegar, mix well and set aside
  • 1 bunch of tarragon, leaves picked
  • 1 bunch of flat-leaf parsley, leaves picked
  • 1 bunch of coriander, leaves picked
  • 200ml of olive oil
  • 2 lemons, zested
  • 25ml of red wine vinegar
  • 3 garlic cloves
4
To cook the orzo, add to a pan of salted boiling water and cook for 8 minutes, stirring every few minutes to ensure it does not stick together or to the base of the pan
  • 300g of orzo
5
Meanwhile, season and steam the cod in a steamer for 5 minutes, then remove and set aside. Remove the crust from the fridge and lie flat on a work surface. Lay each piece of black cod skin-side down onto the crust
  • salt
  • pepper
  • 4 black cod fillets
6
Cut around the fillet to ensure the crust has the exact proportions of the fish. Turn over so that the crust is on top and place under a hot grill for up to 5 minutes to crisp up and turn golden brown
7
Once the orzo is cooked, strain and stir through the salsa verde and capers. Divide onto plates, top with a piece of crusted cod and serve immediately
  • 100g of capers