Baked Codfish with Irish Cheese Crust

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 (6-ounce) codfish fillets, skins removed
  • Essence, recipe follows
  • 1/2 cup fine bread crumbs
  • 2 tablespoons melted Irish butter
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons Lakeshore Strong Irish Mustard or Colman's English mustard
  • 2 teaspoons minced garlic, or spring onions
  • 6 ounces Irish cheese, such as Dubliner, Coolea, or Carrigaline, or Irish cheddar such as Kerrygold Vintage, grated
  • 1 cup heavy Irish cream
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
Directions
  • Preheat the oven to 375 degrees F. Butter a casserole dish and set aside.

  • Lightly season the codfish on both sides with Essence and place in the prepared dish, skin side down.

  • In a bowl, combine the bread crumbs, butter, parsley, mustard, and garlic, and mix well. Add the cheese and mix well. Place on the fish, patting down to make a crust. Pour the cream over the fish and bake until the fish is cooked through, golden brown and the cheese is bubbly, 15 to 20 minutes.

  • Remove from the oven and serve.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • Combine all ingredients thoroughly. Yield: 2/3 cup

  • Recipe from ?New New Orleans Cooking?, by Emeril Lagasse and Jessie Tirsch Published by William and Morrow, 1993.


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    This recipe is featured in:

    St. Patrick's Day