I created this unusual walnut crusted cod dish for our Foodie trips to the Dordogne region of France with it’s abundance of local walnut trees. Elevating the “SBP” (standard-breading-procedure) by adding chopped walnuts to the breadcrumb coating is an easy modification. Any nut will work from pecans and macadamia nuts to pistachios and hazelnuts. Other “additions” I have used over the years include plantain chips, fresh herbs, grated Parmesan cheese and Terra Vegetable Chips.
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.