Baked Cod With Pumpkin Seed Crust And A Watercress Recipe Recipe

Name: Baked Cod With Pumpkin Seed Crust And A Watercress Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 x 180 g, (6oz) large boneless cod portions; 1/2 x Lemon, Zest of; 50 gm Pumpkin seeds, minced (2oz); 50 gm Stale wholemeal bread, cut into cubes (2oz); 1 bn Minced flat leaf parsley; 4 Tbsp. Extra virgin olive oil Freshly grnd salt and pepper; 1 bag watercress; 1 Tbsp. Whole pumpkin seeds; 3 x Carrots, peeled; 2 x Hard boiled Large eggs; 1/2 x Lemon, Juice of; 1 Tbsp. Virgin extra virgin olive oil; 1 tsp Honey Salt and pepper

Servings: persons

2 x 180 g, (6oz) large boneless cod portions
1/2 x Lemon, Zest of
50 gm Pumpkin seeds, minced (2oz)
50 gm Stale wholemeal bread, cut into cubes (2oz)
1 bn Minced flat leaf parsley
4 Tbsp. Extra virgin olive oil Freshly grnd salt and pepper
1 bag watercress
1 Tbsp. Whole pumpkin seeds
3 x Carrots, peeled
2 x Hard boiled Large eggs
1/2 x Lemon, Juice of
1 Tbsp. Virgin extra virgin olive oil
1 tsp Honey Salt and pepper

1
Preheat the oven to 220 C/460 F/gas mark 7-8.
2
Place both the cod fillets on a baking tray and season with grated lemon zest, salt and pepper.
3
In a blender or possibly food processor place the parsley, pumpkin seeds, bread and extra virgin olive oil.
4
Season with salt and pepper and blend thoroughly till the mix turns a bright green colour.
5
Remove mix from blender and spread on top of each cod fillet till one side of the cod is completely covered in the pumpkin seeds crust.
6
Place in the pre heated oven for 16 to 18 min or possibly till the crust has turned golden and crunchy on top.
7
Meanwhile to make the salad simply mix the lemon juice and oil in a large mixing bowl.
8
Add in the watercress and finely grate the carrots.
9
Gently mix together and finely grate the hard boiled egg into the salad.
10
To finish simply heat up a small frying pan and add in a drop of oil, then add in the pumpkin seeds and fry for a couple of min.
11
Add in a tsp of honey and remove from the heat.
12
To serve: Place a spoonful of the watercress salad in the middle of the plate, then remove the cod with a palette knife and place ontop of the salad.
13
Sprinkle the honey pumpkin around and finish with a drizzle of extra virgin olive oil.

285

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 x 180 g, (6oz) large boneless cod portions, 1/2 x Lemon, Zest of, 50 gm Pumpkin seeds, minced (2oz), 50 gm Stale wholemeal bread, cut into cubes (2oz), and more.

Yes, Baked Cod With Pumpkin Seed Crust And A Watercress Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Cod With Pumpkin Seed Crust And A Watercress Recipe

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