Baked Cod With a Curry Crust
1/2 tsp sesame oil
4 cod fillet pieces
1 1/2 cups fresh breadcrumbs
2 tbsp. blanched almonds, chopped (I didn’t blanch)
2 tsp. Thai green curry paste (this is pretty hot, next time I will use 1)
finely grated rind of 1/2 lime, plus extra thinly pared rind to garnish
salt and pepper
Preheat the oven to 400 degrees F. Brush the oil over the bottom of wide, shallow ovenproof dish or pan, then arrange the cod pieces in a single layer.
Mix the bread crumbs, almonds, curry paste, and grated lime rind together in a bowl, stirring to blend thoroughly and evenly. Season to taste with salt and pepper.
Carefully spoon the crumb mixture over the fish pieces, pressing lightly with your hand to hold it in place.
Bake the dish, uncovered, for 35-40 minutes.
Serve hot, garnished with lime slices.
The bok choy came from my CSA. I’m not sure what kind of bok choy it is. It’s stems are much smaller than the kind I pick up at my local grocery store. The thing about this bok choy is that it is really bitter. I mean really, really bitter. We didn’t even eat half of it, and we pretty much eat anything. The bok choy was stir fried with a little sesame oil and some toasted sesame seeds. Normally we love bok choy this way, but not this time. I still have another head of this bok choy and will probably get more next week. I think that maybe I’ll try a sweeter sauce, maybe a hoisin type sauce, or something with brown sugar. Any ideas?