Entree: Bouvet Island – Central Culinary Region – Kelp-Crusted Cod (Pan-seared cod fillets coated with toasted kelp and breadcrumbs, finished with a lemon-butter and seaweed broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 10 min

Total 35 min

Ingredients

- 4 cod fillets, approx. 6 oz (170 g) each
- 3/4 cup (75 g) panko breadcrumbs
- 1/2 cup (10 g) dried kelp flakes, finely crushed
- 1/3 cup (45 g) all-purpose flour
- 2 large eggs, beaten (about 100 g)
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1/2 cup (120 ml) dry white wine
- 1/2 cup (120 ml) fish stock or clam broth
- 2 tbsp (30 ml) fresh lemon juice
- 1 tbsp (15 ml) chopped fresh parsley
- Lemon wedges for serving
- Salt and freshly ground black pepper

Instructions

1. Pat cod fillets dry with paper towels and season both sides with salt and pepper. Set up three shallow dishes: flour, beaten eggs, and a mixture of panko and crushed kelp.
2. Dredge each fillet in flour, shake off excess, dip in beaten egg, then press into the panko-kelp mixture to coat evenly. Rest on a wire rack for 10 minutes to set the crust.
3. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the fillets crust-side down and cook 3–4 minutes until golden brown; carefully flip and cook 2–3 minutes more until just cooked through. Transfer fillets to a warm plate and tent with foil.
4. Reduce heat to medium and add butter to the pan. When foaming, pour in white wine and fish stock, scraping up browned bits. Simmer until slightly reduced, about 2–3 minutes.
5. Stir in lemon juice and chopped parsley, adjust seasoning with salt and pepper, and spoon sauce over the crusted cod fillets.
6. Serve immediately with lemon wedges and your choice of boiled potatoes or steamed greens to complement the sea flavors.