Shortbread-Crusted Cod (with Trefoils!) and Lemon Butter Sauce

Here’s another savory experiment in the continuing saga of cooking with Girl Scout cookies. By the way, I thought I should mention that I am not actually getting paid extra to do this. I just thought it would be fun. Anywho:

This fish dinner was mostly a success. The crust is a little sweet, but I think it could be remedied by cutting it with cornmeal and/or crushed nuts, so I will amend the recipe to include those things.

Here’s what you need:

  • A cod fillet (usually they come big enough to serve two)
  • Half a sleeve of Girl Scout Trefoil cookies
  • Half a cup of cornmeal or crushed nuts
  • 2 Tbsp. sun-dried tomatoes, chopped
  • Zest of one lemon
  • Juice of half that lemon
  • Cayenne pepper
  • Salt and pepper
  • 2-3 tablespoons butter

Start by searing the cod in an oven-safe pan on each side to give the outside a little bit of a crust. While it’s cooking, crush the shortbread cookies and mix with the cornmeal, a large shake of cayenne pepper, the zest of a lemon and a healthy shake of salt and pepper. Mix the crust together and use a spoon to scoop onto the fish and press in gently. Flip the fish over and press the crust into the other side, too. Top with the chopped tomatoes and bake at 375 for about ten minutes.

When the fish is out of the oven, melt 2-3 tablespoons of butter in another skillet and just before it starts to brown, add a tablespoon of lemon juice. Pour over the fish fillet and any side dishes and serve! I recommend a grain and a vegetable.

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