Parmesan Crusted Cod Lion in a Buttery Parsley and Dill Sauce

Updated at: Thu, 17 Aug 2023 01:42:36 GMT

Step 1

Melt the butter in a saucepan

Step 2

Once the butter is melted add in the finely chopped shallots and cook until the shallots are transparent which should be around a minute. Add in the garlic and stir for a minute. Pour in the stock and reduce the heat and let it simmer until the mixture is reduced by half.

Step 3

While the mixture is simmering, pat the fish dry using a kitchen towel. Set up 3 bowls, one with plain flour, one with the Panko breadcrumbs and the other with the beaten egg.

Step 4

One piece of fish at a time, coat with the flour, and tap off the excess. Place into the egg and thoroughly coat the fish allowing the excess to drip off, then place into the breadcrumbs, press the fish firmly into the breadcrumbs to ensure they adhere to the fish. Now place the fish onto a plate and repeat with the rest of the fish.

Step 5

The sauce should have reduced so add in the dill, parsley, Lemon juice and Crème Fraîche and thoroughly mix the ingredients. Brill the sauce to the boil, and simmer for two minutes allowing it to reduce further then turn off the heat.

Step 6

Add oil to a large skillet or frying pan and heat. Once the oil is hot lower in the fish, lay it away from you to prevent splashing yourself with oil. Cook on both sides until golden brown. Remove from the pan and allow to rest and drain on a wire rack.

Step 7

Ready to plate. Add the fish to a plate and spoon over the sauce. Serve with sides of your choice or a salad. Lick you’re lips and enjoy.

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