Black Swan Recipes

Baked Cod with Jaipur Marinade

• Cod fillets, 2 lbs.
• 1/2 cup Jaipur Lemon Grass-Ginger-Garlic Dressing   
• 1/4 cup flour
• 1 egg, slightly beaten
• 1 cup seasoned croutons
• 1 lemon, thinly sliced
• Parsley for garnish

Preheat oven to 425^oF.  Rinse fish and pat dry.  Remove any bones.  Marinate fish in Jaipur Lemon Grass-Ginger-Garlic Dressing, turning pieces to coat well; let marinate 15 minutes.

Crumble croutons to a course texture.  Using one hand for the wet ingredients and the other hand for the dry remove the fish from the marinade and dip fish into flour dusting off excess.  Dip fish into egg, then dip into croutons.   Now with the dry hand cover the fish with crumbs and lay, overlapping thin areas, into a shallow baking dish. Keeping one hand for the wet and the other for the dry allows all the crumbs to be used without becoming dampened, which would happen at once if the hands were interchanged.

Bake uncovered, until the fish is opaque through, about 7 minutes for fish 3/4 inch thick.  Drizzle a small amount of Jaipur Lemon Grass-Ginger-Garlic Dressing over the fish.  Garnish with lemon slices and parsley.

Wine suggestion:  Dry Riesling

Serves 4