Oven Baked Cod coated in a Walnut, Lemon and Parmesan crust.

This is without doubt one of my all time favourite dishes!!
The crunchy crust embracing the soft flesh of a beautiful piece of cod, you cant beat it!!

If you're going to give this dish a go, id suggest going out and buying the best cod fillet you can afford!
Lets face it, you're not going to be having a meal like this all the time, so why not go out and buy the best ingredients you can afford.

before you start cooking, pre-heat your oven to the highest setting to get it piping hot, and also take your fish out of the fridge to allow it to come to room temperature.

For the crust, you will need.

• A big handful of walnuts
• A cup of breadcrumbs
• Half a cup of grated Parmesan
• The zest of 1 lemon
• Salt and Pepper
• A little drizzle of oil

First things first, give your walnuts a blast in the food processor and then add all of your other ingredients and blitz until it resembles a crunchy paste.

Then simply rub the flesh of your cod with your walnut paste and cook it at gas mark 6 for 20 to 25 minutes.
Its that simple!! Why not try my Cauliflower rice recipe to go with your fish?

Healthy, Easy, Delicious...... What more do you want

Cooking Rice PROPERLY

We all know how to put rice in a pan and cook it according to the packet instructions...

So how about we learn how to cook it in a way that adds a whole new dimension to the taste and texture?

To start out you want to run your rice under cold water before you cook it, as this helps to wash away all the starch (essentially stops your rice clumping together during cooking)

Get your pan on the heat add add your water and season the water as you normally would with salt and pepper, then add your rice.
You always start cooking rice with cold water, DO NOT boil your water and then add the rice.

Once your pan has started to boil, lower the heat and simmer for 5 minutes.

Then get your colinder and tip your rice out into the colinder catching some of the water back into your pan, and we will use this water to steam your rice.

There should be around 2-3cm of water in your pan and you want to place your colinder on top of your pan and cover the colinder with tin foil and leave it on a low heat for 7-9 minutes.

This is going to steam your rice and make it unbelievably light and fluffy, unlike any rice you will of had before you tried this method!!
Serve your rice immediatly if you're ready, or leave the tin foil over your colinder and it should stay warm for up to 15 minutes.

Its as simple as that, a little extra work than just leaving it to simmer away, but trust me, the results are totally worth it!

Thanks for reading guys, feel free to leave comments or any requests.