Lemon Zest Crusted Cod with Horseradish Emulsion and Sweet Grapes

This simple dish features fresh wild caught cod fillets, coated with a mixture of breadcrumbs and lemon zest and pan-fried, resulting in a light and crispy crust with a lovely lemony taste. A horseradish emulsion added a touch of tangy flavor and complimented the cod very nicely. I served this cod with sweet grapes, a side dish that I first made with flounder, and it is also great with poultry, veal or pork. My family thought in this preparation the grapes actually tasted like cherries, and, they really liked the combination of flavors.



Ingredients: (2-4 servings)

Vegetable oil
1 cod fillet (about 0.8 pound), cut in 4 equal portions
1 egg, beaten (optional)
1/3 cup Panko breadcrumbs
Coarsely grated lemon zest from 1 lemon
Salt, pepper to taste

1/4 cup freshly squeezed lemon juice
1 tablespoon horseradish
1 teaspoon lecithin
1/4 cup extra virgin olive oil
Salt to taste

Directions:

Heat 2-3 tablespoons of oil in a skillet. Mix panko breadcrumbs with lemon zest (saving a few lemon zest pieces for presentation), salt, and pepper in a shallow container or a plate. Dip cod pieces into egg (optional), and coat with lemon zest breadcrumbs. Fry cod for about 2 minutes per side or until golden brown.

Meanwhile, in a mixing cup, combine lemon juice, horseradish, and lecithin. Mix with immersion blender. Continue to mix and pour the extra virgin olive oil in a slow stream, until the mixture is thick, white, and foamy. Season to taste.

Top lemon zest crusted cod with a few remaining lemon zest pieces and horseradish emulsion.



Ingredients:

2 tablespoons butter
3 cups red seedless grapes
1/4 cup sugar
pinch of finely grated lemon zest
Salt, pepper
Parsley, shopped

Directions:

Melt butter in a skillet on a high heat. Add grapes and lemon zest and saute, stirring occasionally, for a few minutes. Season with salt and pepper to taste. Sprinkle with a little bit of parsley.

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I am sending the Lemon Zest Crusted Cod with Horseradish Emulsion for this week's BSI hosted by Mardi at Eat. Live. Travel. Write. where the featured ingredient is lemon zest.

I also would like to submit the Sweet Grapes for Reeni's Side Dish Showdown at Cinnamon Spice & Everything Nice.