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1
Start by preparing the crust.
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2
Put 75g of butter into a pan and heat until it begins to foam.
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3
Add the macadamias to the pan and toast until fragrant.
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4
Remove from the heat and blend with the remaining 25g butter and the breadcrumbs.
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5
Roll the blended crust mixture between 2 sheets of parchment paper, to a thickness of 6mm.
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6
Place on a tray and refrigerate until required.
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7
To make the salsa verde: blend the fresh herbs with the olive oil, lemon zest and garlic.
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8
Stir through the red wine vinegar and put to one side.
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9
Bring a pan of salted water to the boil, add the orzo and cook for 8 minutes, stirring frequently so that it doesnt stick.
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10
Season the cod and cook in a steamer for 5 minutes.
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11
Remove from the steamer and set aside.
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12
Remove the crust from the fridge and place on a work surface.
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13
Lay each piece of fish onto the crust, skin-side down.
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14
Cut around the fillet, making sure the crust exactly fits the surface of the fish, and flip over so that the crust is now on top.
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15
Cook under a hot grill for up to 5 minutes, or until the crust is golden brown and crisp.
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16
When the orzo is cooked, drain and stir through the salsa verde and capers.
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17
Divide between plates, place a piece of crusted cod on top and serve straight away.
