Hero-Toasted Cod With Lemon Rosemary

• 2 Tbsp. butter
• 1/4 c. whole-wheat bread crumbs
• 1 oz. chopped walnuts
• grated, peeled and juice of 2 lemons
• 2 sprigs rosemary (stalks removed)
• 2 Tbsp. chopped parsley
• 4 cod filets (5 oz. each)
• 1 garlic clove, minced
• 1 small red chili, diced
• 23 Tbsp. walnut oil
• salad leaves

1. Melt butter in large skillet.
2. Remove skillet from heat and add bread crumbs, walnuts, peel and juice of 1 lemon, half of the rosemary and half of the parsley.
3. Press the bread crumb mixture over the top of the filets.
4. Place the filets in a shallow, foil-lined roasting pan.
5. Bake in preheated oven at 400u0b0 for 25 to 30 minutes.
6. Mix garlic, the remaining lemon peel and juice, rosemary, parsley and chili in a bowl.
7. Beat walnut oil and mix to combine well.
8. Drizzle this dressing over and as soon as they are cooked.
9. Transfer to serving plates and serve immediately.
10. Serve 4.

butter, wholewheat bread crumbs, walnuts, lemons, rosemary, parsley, cod filets, garlic, red chili, walnut oil, salad leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=24474 (may not work)