Wow, what a title, macadamia crusted cod fillet with a citrus myrtle sauce! I guess we could have whittled it down to ‘nut-crusted cod,' but that wouldn't be fun, would it?
Macadamia coating for the cod fillet
Ingredients
- 200 g Breadcrumbs
- 100 g Roasted Macadamia Nuts (crushed)
- 150 g Butter
- 4 cod fillets
Method for creating the crusted cod
- Wash the cod fillet
- Coat the cod filet with butter
- Combine the breadcrumbs and roasted macadamia
- Coat the cod in the crumb and nut mixture
Bake the macadamia crusted cod in the oven for 15-20 minutes at 160°c
Orange and lemon myrtle sauce
Ingredients
- 10 Lemon Myrtle leaves
- 150 ml Cognac/ Brandy
- the juice of 6 oranges and finely grated rind
- 600 ml thickened cream
Method for creating the myrtle sauce
- Reduce the alcohol by half
- Add the orange juice, rind and lemon myrtle leaves
- Finish with the thickened cream
Pour a portion of the citrus myrtle sauce onto a dinner plate. Gently place the macadamia crusted cod fillet onto the sauce and serve. This dish goes well with a medley of roasted vegetables. Serve with a chilled bottle of Pouilly-Fumé.
Good eating!
Been there, done that 🙂 I made it on Friday. I could not find myrtle leaves (not anywhere near me) and instead, I used lemon and zest. It worked out well. I am betting it would have been much better with myrtle. I added a little kosher salt to the nut mix. It turned out quite well.