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Hazelnut-Crusted Cod Loins with Roasted Plum and Fig Garnish

Submitted by Diane Nemitz * Serves 4 * Ingredients

  • 4 purple plums, seeded and halved
  • 4 fresh figs, halved
  • 1 teaspoon cumin mixed with 2 teaspoons sugar
  • Olive oil
  • 12 to 16 oz. cod loins
  • ½ cup flour seasoned with salt and pepper to taste
  • 1 egg beaten with 1 tablespoon water
  • 1 cup very finely chopped hazelnuts
Directions Preheat oven to 375 degrees. Brush plums and figs on all sides with olive oil (may use flavored oil as desired). Place on baking sheet, cut side down and bake for 10 minutes. Turn fruit over and sprinkle with cumin and sugar and return to oven for another 10-15 minutes. Fruit will be light brown and tender, but not mushy. While fruit is roasting, prepare fish. Heat additional olive oil (not flavored) in large skillet to a depth of about ½ inch. Dredge cod in flour, then dip in egg, then in hazelnuts. Press nuts into cod firmly. Fry over medium heat, turning once, until crust is golden brown and fish flakes easily with a fork. Serve cod with a plum half and fig half per person. Thanks Diane (from the bottom of our hearts and stomachs). Tomorrow we’ll feature a great recipe for Pumpkinseed and Sun-dried Tomato Pesto. Happy Monday!  — Alison

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