Macadamia crusted black cod fillet recipe

• 4 black cod fillets
• 300 g (10.6oz) orzo
• 200 g (7.1oz) macadamia nuts
• 100 g (3.5oz) breadcrumbs
• 100 g (3.5oz) butter, at room temperature
• 1 bunch tarragon, leaves picked
• 1 bunch flat-leaf parsley, leaves picked
• 1 bunch of coriander, leaves picked
• 2 lemons, zest only
• 25 ml (0.9fl oz) red wine vinegar
• 3 garlic cloves
• 100 g (3.5oz) capers

1. Start by preparing the crust.
2. Put 75g of butter into a pan and heat until it begins to foam.
3. Add the macadamias to the pan and toast until fragrant.
4. Remove from the heat and blend with the remaining 25g butter and the breadcrumbs.
5. Roll the blended crust mixture between 2 sheets of parchment paper, to a thickness of 6mm.
6. Place on a tray and refrigerate until required.
7. To make the salsa verde: blend the fresh herbs with the olive oil, lemon zest and garlic.
8. Stir through the red wine vinegar and put to one side.
9. Bring a pan of salted water to the boil, add the orzo and cook for 8 minutes, stirring frequently so that it doesnt stick.
10. Season the cod and cook in a steamer for 5 minutes.
11. Remove from the steamer and set aside.
12. Remove the crust from the fridge and place on a work surface.
13. Lay each piece of fish onto the crust, skin-side down.
14. Cut around the fillet, making sure the crust exactly fits the surface of the fish, and flip over so that the crust is now on top.
15. Cook under a hot grill for up to 5 minutes, or until the crust is golden brown and crisp.
16. When the orzo is cooked, drain and stir through the salsa verde and capers.
17. Divide between plates, place a piece of crusted cod on top and serve straight away.

black cod, orzo, nuts, breadcrumbs, butter, tarragon, flatleaf parsley, coriander, lemons, garlic, capers

Taken from www.lovefood.com/guide/recipes/46517/macadamia-crusted-black-cod-fillet-recipe (may not work)