Encrusted Cod Recipe

Preheat and prep fish

Preheat oven to 425°F (220°C). Pat cod fillets dry with paper towels. Season both sides lightly with 3/4 tsp of the salt and half the black pepper.

Make breadcrumb mixture

In a medium bowl, combine fresh breadcrumbs, grated lemon zest (2 tbs), chopped parsley, grated Parmesan (1/2 cup), minced garlic, and remaining 1/4 tsp black pepper. Drizzle in 1 tablespoon olive oil and mix until crumbs are evenly moistened and hold together when pressed. Taste and add a pinch more salt if needed.

Bond crust to fish

Brush the top of each seasoned cod fillet with about 1/2 tsp Dijon mustard (spread thinly) and a light coating of the remaining olive oil. Press about 1/4 to 1/3 cup of the breadcrumb mixture onto the top of each fillet so it adheres, compacting gently to form an even crust.

Sear and finish in oven

Heat a large ovenproof skillet over medium-high heat with 1 tablespoon olive oil until shimmering. Carefully place fillets crust-side up and sear the bottom (non-crusted side) 1 to 1.5 minutes just to color. Transfer the skillet to the preheated oven and bake 8–10 minutes, until the fish is opaque and flakes easily (internal temperature 135–140°F / 57–60°C). If you prefer a browner crust, place under broiler for the last 1–2 minutes, watching closely to avoid burning.

While oven is preheating or while fish bakes, toss trimmed asparagus with 1 tablespoon olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Spread on a rimmed baking sheet in a single layer. Roast in the oven alongside the cod for 8–10 minutes (depending on thickness) until tender-crisp and lightly browned. Squeeze the halved lemon over the asparagus before serving.

Warm stock

Place the stock in a saucepan and keep it hot over low heat.

Sweat onion and toast rice

In a medium saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add finely chopped onion and cook until translucent, about 3–4 minutes. Add Arborio rice and stir to coat; cook 1–2 minutes until edges of rice look translucent.

Deglaze with wine

Pour in the white wine (1/2 cup) and stir until mostly absorbed by the rice.

Add stock gradually

Add a ladle (about 1/2 cup) of hot stock to the rice and stir frequently until mostly absorbed. Continue adding stock, one ladle at a time, stirring often and allowing liquid to be absorbed before adding more. This process takes about 18–20 minutes total. Rice should be al dente and the risotto creamy.

Finish risotto

Remove risotto from heat. Stir in remaining 1 tablespoon butter, 1/2 cup grated Parmesan, lemon juice (2 tbs), lemon zest (1 tbs), 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm until plating.

Spoon a generous portion of lemon risotto onto each plate. Place an encrusted cod fillet on top or beside the risotto. Arrange roasted asparagus next to the fish. Drizzle any resting juices from the cod pan over the fish or risotto. Garnish with extra chopped parsley and serve with lemon wedges.