Nigel Slater’s baked cod with pumpkin seed recipe

http://www.theguardian.com/lifeandstyle/2015/feb/24/nigel-slater-baked-cod-with-pumpkin-seed-recipe

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The recipe

In a food processor, reduce 75g of pumpkin seeds and 25g of dill fronds and stems to a coarse crumb-like texture. Mix together with 2 tablespoons of olive oil.

Place two pieces of cod, each weighing about 250g and cut from the thick end of the fillet, into a baking dish. Spread the top of each piece of fish with a thin film of mild Dijon mustard (a level teaspoon on each will probably be enough) then pat the dill and pumpkin seed mixture over the mustard on each piece. Generously trickle a little more olive oil over the fish before baking in a preheated oven at 180C/gas mark 4 for between 12 and 15 minutes. The fish should be lightly done, the crust a deep green-gold. Serves 2.

The trick

Pumpkin seeds can burn quite easily, so moisten the surface of each prepared piece of fish with a little olive oil before you put the dish in the oven. Be sure to cook the fish only until the flakes can be gently pulled apart from one another with a fork. Accompany the fish slices with some lightly cooked spring greens or steamed spinach.

The twist

It’s important to use a fish that comes in good thick steaks. You want to be sure to avoid the oilier fishes, such as salmon or mackerel, as these don’t seem to work nearly so well with the dill and pumpkin seed crust. If dill isn’t your thing, swap it for parsley or, even better I think, a mixture of half parsley and half tarragon.

Email Nigel at nigel.slater@observer.co.uk. Follow Nigel on Twitter @NigelSlater