Macadamia-crusted black cod fillet with orzo and salsa verde
by Luke Holder
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Ingredients
Fish & Shellfish
4 black cod fillets
Cereals, Grains & Pasta
300g of orzo
Store Cupboard
salt
pepper
200g of macadamia nuts
100g of breadcrumbs
100g of capers
Dairy
100g of butter, at room temperature
Salad & Fresh Herbs
1 bunch of tarragon, leaves picked
1 bunch of flat-leaf parsley, leaves picked
1 bunch of coriander, leaves picked
Fruit & Vegetables
2 lemons, zested
3 garlic cloves
Oils & Vinegars
200ml of olive oil
25ml of red wine vinegar