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Blue Cod Baked With Lemon-Herb Crumbs & Wild Rice

Serves: 4
Prep time: 20 minutes
Cook time: 10-12 minutes for Whiting, 20-25 minutes for Wild Rice
Ingredients
Preparation

For the Baked Blue Cod

  • 4 each Blue Cod Fillets
  • 114g Panko
  • 1 each Lemon, zest
  • 28g Butter unsalted
  • 14g Parsley chopped
  • 56g Dijon Mustard

For the Wild Rice Pilaf

  • 170g Wild Rice Blend
  • 56g White Onion, small dice
  • 56g Carrots, diced
  • 7g Garlic, minced
  • 7g Butter unsalted
  • 7g Olive Oil
  • 415mL Vegetable Stock
  • 20g Kosher Salt
  • 14g Parsley chopped

For the Cucumber Tomato Salad

  • 110g Cherry Tomato halved
  • 170g English Cucumber sliced thin
  • 30g Olive Oil
  • 30g White Wine Vinegar
  • 7g Dill, chopped
  • 7g Kosher Salt
  1. For the Wild Rice Pilaf: In a medium sized stock pot heat the butter and olive oil over a medium-high setting. Add the onions and sweat for 2 minutes before adding the carrots. Cook another 2 minutes before adding the minced garlic and the wild rice blend. Stir well, toasting the rice and garlic for approximately 1 minute before adding the salt and stock. Bring the mixture to a gentle simmer, cover and cook until all of the liquid has been absorbed and the rice is fully cooked. Remove from the heat, stir in the parsley and serve or hold for service.
  2. For the Cucumber Tomato Salad: In a medium sized bowl toss together all of the ingredients for the Cucumber Tomato Salad. Reserve under refrigeration for up to 5 days or serve at room temperature.
  3. For the Baked Blue Cod: Thaw fillets overnight, under refrigeration & preferably in a perforated drip pan wrapped in plastic. Pat fillets dry with a clean towel or paper towel. Place a pan on the stovetop and heat the unsalted butter over a medium setting. Once the butter has melted completely add all of the panko. Toast lightly for 2-3 minutes until golden brown. Remove from the heat and immediately add the chopped parsley and lemon zest. Mix and reserve until cool. May be prepared up to 2 days in advance.
  4. Preheat a convection oven to 190°C. Place Blue Cod fillets on a parchment lined sheet tray. Divide the mustard equally between the four fillets and spread to cover the top of each portion completely. Divide the reserved bread crumb mixture between the fillets and gently press them into the mustard.
  5. Bake the Lemon-Herb Blue Cod to an internal temperature of 62°C, approximately 10-12 minutes.
  6. To finish: Divide the wild rice pilaf and cucumber tomato salad equally between 4 plates. Serve each with a portion of baked Lemon-Herb Whiting.

High Liner Foodservice, 4.54 kg / 10 lb, Individually Quick Frozen Blue Cod Fillets, approx. 142 g / 5 oz