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Begin by preparing the crust. Add 75g of butter to a pan and heat until foaming. Pan-roast the macadamias in the butter until they release a distinct aroma. Remove from the heat and blitz with the breadcrumbs and remaining butter in a blender
100g of butter
200g of macadamia nuts
Roll the blended nuts and breadcrumbs between 2 sheets of parchment paper until 6mm thick. Place on a tray and set aside in the fridge until required
100g of breadcrumbs
For the salsa verde, blitz the picked herbs with the olive oil, garlic and lemon zest. Add the red wine vinegar, mix well and set aside
1 bunch of tarragon, leaves picked
1 bunch of flat-leaf parsley, leaves picked
1 bunch of coriander, leaves picked
200ml of olive oil
2 lemons, zested
25ml of red wine vinegar
3 garlic cloves
To cook the orzo, add to a pan of salted boiling water and cook for 8 minutes, stirring every few minutes to ensure it does not stick together or to the base of the pan
300g of orzo
Meanwhile, season and steam the cod in a steamer for 5 minutes, then remove and set aside. Remove the crust from the fridge and lie flat on a work surface. Lay each piece of black cod skin-side down onto the crust
4 black cod fillets
Cut around the fillet to ensure the crust has the exact proportions of the fish. Turn over so that the crust is on top and place under a hot grill for up to 5 minutes to crisp up and turn golden brown
Once the orzo is cooked, strain and stir through the salsa verde and capers. Divide onto plates, top with a piece of crusted cod and serve immediately
100g of capers
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