Baked Cod with Pumpkin Seed Herb Crust, Creamy Roasted Corn Sauce, and Warm Zucchini Scallion Salad

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it with a little of the olive oil.

2. 2

   2. Make the crust: in a processor, pulse the pumpkin seeds, gluten-free breadcrumbs, half of the parsley, 1 garlic clove, 1 teaspoon of lemon zest, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until the mixture looks sandy and moist.

3. 3

   3. Pat the cod fillets dry with paper towels and place them on the tray. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon lemon juice. Spread the crust over the top of each fillet, pressing gently so it adheres.

4. 4

   4. Bake the cod for 12 to 15 minutes at 220 °C / 425 °F, or until the fish is opaque and flakes easily and the crust is golden.

5. 5

   5. While the fish bakes, make the sauce. Heat 1 tablespoon olive oil and the butter in a skillet over medium heat. Add the shallot and cook for 2 minutes. Stir in half of the corn and cook 3 more minutes, allowing some kernels to lightly brown.

6. 6

   6. Add the vegetable broth, heavy cream, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the remaining lemon zest. Simmer for 5 minutes over medium-low heat until the corn is tender. Blend until smooth and creamy. Keep warm.

7. 7

   7. In the same skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the remaining minced garlic and the rest of the corn; sauté for 1 minute. Add the zucchini, scallions, and remaining salt, then cook for 3 to 4 minutes until the zucchini is tender but still firm.

8. 8

   8. Remove the skillet from the heat and add the remaining lemon juice and the remaining parsley. Toss well to create a warm, glossy salad.

9. 9

   9. To serve, spread a layer of creamy corn sauce on each plate. Set a pumpkin seed-crusted cod fillet on top and serve with the warm zucchini and scallion salad. Serve immediately.