Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a shallow bowl, combine 50 grams of Panko breadcrumbs, 30 grams of chopped fresh parsley, 3 minced garlic cloves, the zest of 1 lemon, 5 grams of smoked paprika, 5 grams of salt, and 2.5 grams of black pepper, mixing thoroughly to form the crust mixture.

2. 2

   Pat 600 grams of cod fillets dry with paper towels and then brush each side with 60 milliliters of tahini, ensuring an even coating.

3. 3

   Press the cod fillets firmly into the breadcrumb mixture, ensuring both sides are well coated with the tahini-herb crust.

4. 4

   Heat 30 milliliters of olive oil in a large non-stick pan over medium-high heat until shimmering, then carefully place the crusted cod fillets into the hot oil without overcrowding the pan.

5. 5

   Pan-sear the cod for 4 to 6 minutes per side, or until the crust is golden brown and the fish flakes easily with a fork, then remove the cooked cod from the pan and set aside.

6. 6

   To the same pan, add 1 finely diced red bell pepper and cook for 3 to 4 minutes until softened, then deglaze the pan with 60 milliliters of dry white wine, scraping up any browned bits from the bottom.

7. 7

   Simmer the bell pepper and wine mixture for 2 minutes until slightly reduced, then stir in the juice of 1 lemon and simmer for another 1 minute.

8. 8

   Serve the pan-seared Bacalhau immediately, spooning the warm bell pepper and lemon sauce generously over each fillet.