Ingredients
- Curry Oil
- (NOTE: This oil is delicious and versatile. It keeps for a few weeks and can be added to chicken salad, garbanzo bean salad, or with couscous or similar dishes)
- 1 teaspoon curry powder
- 1/3 cup neutral flavored oil
- Cod
- 1 tablespoon wasabi paste (along with some prepared wasabi for the wasabi lovers at the table)
- 1/4 cup honey
- 2 tablespoons unsalted butter, plus extra for the baking rack
- 2 cups panko (Japanese breadcrumbs)
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
- 2 1/4 pounds cod fillets (to equal to Six, 6 ounce fillets)
How to Make
-
Curry Oil
-
Step 1: Place the curry powder in a mixing bowl. Stir in a teaspoon at a time of the oil until the oil uniformly darkens and the mixture is the consistency of of a crumbly paste. Add the remaining oil, stir well, and transfer to a mason-type of jar. Seal the jar and let sit for 8 hours. This will keep to about 1 month in a cool, dry place.
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Cod
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Step 2: Move an oven shelf to the top level and preheat the oven to 400-degrees F. Mix together the wasabi, honey, butter, panko, and salt and pepper. Place the fish on a buttered baking rack on a baking sheet. Press the panko mixture onto the surface of the fish. Bake on the top rack of the oven until the fish is just cooked through, about 12 - 15 minutes. The timing depends entirely on the thickness of the cod fish and your oven. DO NOT overcook. The fish is done when it springs back upon gentle pressing. Place fish on a serving platter or individual plates. Drizzle the curry oil on or around the fish.
We hope you enjoy this recipe!
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