Walnut-Crusted Cod

Season both sides of each cod fillet with salt and freshly ground black pepper. Place the fillets on the prepared baking sheet, leaving space between them to ensure even cooking and proper heat circulation.

In a food processor, combine 1 cup of raw walnuts, 1/2 cup of panko breadcrumbs, 2 tbsp fresh parsley, 1 tsp fresh thyme leaves, 2 minced garlic cloves, zest of 1 lemon, 1/2 tsp salt, and 1/4 tsp black pepper.

Pulse the walnut mixture 8-10 times until it resembles coarse crumbs with some larger walnut pieces remaining. Don't over-process into a paste; you want varied textures for the best crunch and visual appeal.

Drizzle 3 tbsp of melted butter or olive oil into the walnut mixture and pulse 2-3 more times just to combine. The fat helps bind the crust together and promotes browning during baking for a beautiful golden color.

Brush the top of each cod fillet with a thin layer of Dijon mustard (about 1 tsp per fillet). This adds a subtle tangy flavor and acts as an adhesive to help the walnut crust stick to the fish.

Divide the walnut mixture evenly among the four fillets, pressing it gently onto the top of each piece of fish to form a thick, even crust. Use your hands to pack it down firmly so it adheres well.

Drizzle a small amount of olive oil over the walnut crust on each fillet. This extra bit of oil helps the crust turn golden brown and crispy while protecting the walnuts from burning before the fish cooks through.

Bake in the preheated oven for 12-15 minutes, depending on the thickness of your fillets. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C) in the center.

Remove from the oven and let the fish rest for 2-3 minutes before serving. During this time, the crust will set slightly, making it easier to transfer the fillets to plates without the topping sliding off.

Serve immediately, garnished with fresh lemon wedges, additional fresh herbs, and a drizzle of high-quality olive oil if desired. Pair with roasted vegetables, a light salad, or creamy mashed potatoes for a complete meal.