Wild cod en persillade

The Goods*:

2 lb frozen wild cod fillets

1/2 cup panko bread crumbs

1/4 cup olive oil

1/2 cup sesame seeds

2 tbsp fresh oregano

1/4 cup sumac

2 tbsp canola/sunflower oil

2 tbsp country dijon mustard

Brine**

2 kg water

100 g kosher salt

25 g table sugar

Prepare the brine. Add the frozen fish to the brine and let sit in the refrigerator for 1-2 hours. After brining, rinse the now (hopefully) defrosted fillets under cold water.

Place the olive oil in a heavy skillet and set to medium-low heat. When the oil is hot, add the panko. Cook for a few minutes, until the bread crumbs begin to brown. Add the sesame seeds and cook for about a minute longer. Finely mince the oregano. Add the cooled panko/sesame mixture to a mixing bowl with the minced oregano and sumac. Thoroughly mix.

Preheat the oven to 325 F. Cut the cod fillets into 6 total chunks. Set up three bowls, one with water, mustard, and the breading. Dip a kitchen brush in the water, then the mustard so that it spreads easier. Place a layer of mustard on top of one of the fillet pieces, then place this side down into the breading. Shake off the excess. Repeat until all of the cod is breaded on one side. In a heavy skillet, add the canola oil and place on high heat. Just as the oil begins to smoke, lower to medium-low. Brown the cod pieces, breading side down, for one minute. Be sure to spread the pieces out (I had to do this process in two batches) so the are not touching. After browning for one minute, place in the oven and bake at 325 for 8-9 minutes, or until the meat flakes with a fork.

*Recently, our company went on a cod fishing trip. I was one of the fortunate (read: highly inept) individuals unable to bag a single cod. My boss, an avid fisherman, went on the very same cod boat the next week and maxed on his legal limit of cod. Feeling bad, he froze a couple of fillets for me. This recipe is adapted from Keller's Ad Hoc At Home, with thanks to CSA Chef sponsor (more on this later) Ana Sortun.

**I used a brine primarily to thaw the fish. It was brined for ~1.5 hours and not further seasoned.