Lemon Crusted Icelandic Cod

This recipe serves 4.


  • 4 6-ounce portions of Cod
  • White beans, preferably  soaked in cold water overnight, cooked in vegetable mirepoix and water until  tender. Reserve some of bean liquid
  • 12 olives, sliced (can use Kalamata olives, picholine or castelvantrano_
  • 1 head of escarole, washed, and cut in 1-inch squares
  • 1 head of garlic, roasted
  • 12 cherry tomatoes, halved


  • 1 lemon zest
  • 1 Tablespoon extra virgin olive oil
  • ¼ cup Panko bread crumbs
  • Chopped herbs


  • 2 artichokes, cleaned, and steamed
  • ½ each onion, sliced
  • 1 Tablespoon butter
  • ½ cup white wine
  • 1 lemon zested and juiced
  • 1 orange zest and juice
  • Salt and pepper


  • Sweat  out onion in butter over low-to-medium heat until tender. 
  • Add white wine, artichokes, citrus zest and juice, salt and pepper.
  •  Simmer for 10 minutes. Place in blender, puree till smooth. Adjust seasonings to taste, as needed.
  • Reserve hot


  • Combine all ingredients together


  1. Preheat oven to 375 degrees.
  2. In a sauce pot, combine beans, olives, roasted garlic, tomatoes,  and escarole and some of the bean liquid, season with salt and pepper
  3. Season cod with salt and pepper, heat large sauté pan with oil, sear fish in a pan, place in oven for six minutes, flip fish, top with crust, and place in oven for four minutes
  4. Place sauce on plate, top with bean ragout, place fish on top, drizzle extra virgin olive oil around plate.
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