Wild Cod en Persillade

Thomas Keller does it again! This very simple preparation of cod results in the best tasting cod dish I've had. I did exactly as told, but for using some garlic-infusted oil I had on hand. The final result: perfectly done fish with a lovely crust and a delicate flavor. And, unlike most Keller dishes: one pan, two little custard cups for the coating, a pastry brush--simple prep, simple clean up. Super dish!!

Yum! Yum! Yum! I chose this recipe because it is one of the easiest in the book. It took about two minutes to prepare and nine minutes to cook. Doesn't get easier than that and it tasted like a dish you would get in a restaurant.

Simple, easy and quick!

I would have liked the mustard flavor to come out a bit more, and I had some problems with the bread crumb mixture adhering to the fish (although maybe I could remedy that by using more mustard!).

The recommendation to use top loin cod was right on, regular grocery store cuts can't compare.