Hazelnut-Crusted Cod Loins with Roasted Plum and Fig Garnish
Submitted by Diane Nemitz
* Serves 4 *
- 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
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!