This recipe is an adaptation from New Orleans’ Brennan’s Restaurant and the Brennan’s is the best for amandine I have ever found. . .
–cod fillet (size of 2 decks of cards, one-half pound)
–plain breadcrumbs (one-third cup)
–extra virgin olive oil to taste
–Worcestershire sauce (1 teaspoon)
–toasted almond slices (ready – prepared, one-quarter cup)
–lemon circles (one-half fresh lemon, sliced chilled)
–fresh parsley (1 handful, chopped)
–clam juice (one – cup, just for steaming)
–salt and pepper to taste
1 – Place the cod fillet in a plastic bag. Season with salt and pepper. Add olive oil and Worcestershire sauce; be sure fillet is covered entirely. Then pour in plain breadcrumbs and shake well.
2 – Place the cod fillet in a covered baking dish. Pour in the clam juice. Sprinkle with almond slices, then place sliced lemon atop the fillet. Finish with fresh parsley and a few drops of olive oil.
3 – Microwave on high for 7 minutes.
4 – Serve the fillet hot.
–recipe substitutes cod for trout recipe in New Orleans’ Brennan’s Cookbook.