Lemon, Basil and Parmigiano Reggiano PDO Crusted Cod

Lemon and Basil Crusted Cod with 18 or 24 month month aged Parmigiano Reggiano PDO

This cod dish is light, crispy and perfect as a healthy midweek dinner. The Greedy Model used grated Parmigiano Reggiano PDO in the cod crust to add an umami flavour that complements perfectly with fresh fish. Serve it with crispy potatoes with tartare sauce and blackened cabbage with chopped crispy garlic and pistachios to add a depth of flavour to the recipe.

Serves: 4 people

18 or 24 month month aged Parmigiano Reggiano PDO

Ingredients

4 cod fillets
50g panko breadcrumbs
50g Parmigiano Reggiano PDO, grated
2 lemons, zested
10g basil (around 5 large leaves) + more to garnish
Salt and Pepper to taste
Olive oil

Method

Roll together and thinly slice a few more basil leaves, to garnish
Mix the breadcrumbs, finely chopped basil, grated Parmigiano Reggiano PDO, lemon zest and salt and pepper.
Heat the oven to 200°c. Pat the fish dry, sprinkle with salt and pepper and a drizzle of olive oil. Pack on the breadcrumb mixture, drizzle with more olive oil and bake for 15 minutes until golden and the fish is just cooked and flaking away. Scatter with more basil that has been thinly sliced.

Complete your menu

Parmigiana Pepe

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Pea & Spinach Soup with Crisp Parma Ham

Panzanella salad