Cod with Hazelnut Crumble and Lemon Zucchini Tian

Ingredients:

• 4 cod fillets
• 1/2 cup of hazelnuts, chopped
• 1/2 cup of panko breadcrumbs
• 3 cloves of garlic, minced
• 1/4 cup of fresh parsley, chopped
• 1/2 cup of olive oil
• 2 zucchinis, thinly sliced
• 1 lemon, thinly sliced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Pat dry the cod fillets with a paper towel and season with salt and pepper to taste.
3. To make the hazelnut crumble, combine the chopped hazelnuts, panko breadcrumbs, minced garlic, chopped parsley, and olive oil in a mixing bowl and stir until well combined.
4. Sprinkle the hazelnut crumble over the cod fillets, pressing slightly to adhere to the fillets.
5. Arrange the sliced zucchinis and lemon on a baking sheet and season with salt and pepper. Place the hazelnut crusted cod fillets on the same baking sheet.
6. Bake for 20-25 minutes or until the cod is cooked through and the hazelnut crumble is golden brown and crispy.
7. Serve hot with lemon wedges and a side of your choice.

Verdict and Serving Suggestions:

The hazelnut crumble adds a nutty and crunchy texture to the delicate and flaky cod. This dish is perfect for a fancy dinner party or a romantic date night. Serve it with creamy mashed potatoes or a healthy salad for a balanced meal.