99 Restaurants Panko Crusted Cod

99 Restaurant & Pub Restaurant Recipe

1 pound North Atlantic cod
1 tablespoon olive oil
2 tablespoons Dijon mustard
2 cups Panko crumbs
1 cup white wine
8 stalks fresh asparagus
1/4 pound sliced mushrooms
2 teaspoons minced shallots
8 artichoke quarters
2 ounces julienned sundried tomatoes
4 teaspoons minced garlic
4 tablespoons soybean oil
1 teaspoon lemon zest
4 tablespoons light cream
12 tablespoons butter
4 tablespoons fresh lemon juice
2 tablespoons dry vermouth
10 ounces al dente linguine
2 tablespoons chopped parsley
1/2 teaspoon crushed red pepper
salt and pepper to taste

Preheat the oven to 350 degrees.

Clean the asparagus, snapping off the woody ends as needed.
Bring the water to boil in a large pot and prepare an ice bath in a large bowl. Put the asparagus into boiling water and cook until the stalks turn bright green (between 2 to 5 minutes). Place the asparagus in an ice bath immediately to stop the cooking process.

Pour out the water from the pot, then refill with water and bring to a boil again. Add 1 tablespoon olive oil to the water, then add dry linguine. Cook linguine until al dente. Drain and set aside.

Clean cod and cut into two pieces. Coat each side of cod with Dijon mustard. Liberally dust the cod with Panko crumbs, pressing with your hands as needed to help the coating stick evenly. Place cod pieces on a baking sheet, each topped with a pat of butter. Bake for 15 minutes in a 350 oven.
Place soybean oil in saute pan and heat. Saute garlic and shallots for 1 minute. Add mushrooms and cook for another minute. Add artichoke hearts, asparagus and sun-dried tomatoes to the mix and saute for one more minute.

Use dry vermouth and white wine to deglaze the pan, then cook until reduced in half. Add lemon juice to the pan. Top with red pepper, salt and black pepper. Add cream and butter stir and allow to cook for a minute. Add parsley, then toss sauce with linguine. Plate pasta and sauce, then top with cod. Add lemon zest to the pasta and fish.