Your Future and Crusty True Cod

"All your future lies beneath your hat."  John Oldham

That's a pretty good way of saying that.  You control your own destiny when you use your brain.  A lot can go on under that hat.  Creative thinking, practical thinking, planning, dreaming, wondering, knowing...

I know life is easier for me when I take time to contemplate things.  Sometimes you just can't push the universe.  But you can sometimes find a way forward by thoughtful thinking.  Looking at all sides, looking under your hat.  And by wearing your hat. If your head is protected and you happen to look fabulous, all the better.

So what is the future of that fresh true cod I just bought at Monterey Fish Co?  It is best beneath a coating of my new favorite substitute for bread crumbs, instant mashed potato flakes.  A delicious, gluten free, crusty substitute.

Crusty True Cod

serves 2

2 bell peppers; 1-red, 1-orange

3/4 lb. true cod, de-boned and cut into 2 pieces
1 cup buttermilk
1 cup plain mashed potato flakes (Whole Foods 365 brand)
3 tbs.olive oil
3 tbs. butter

Pre-heat the oven to 350 degrees

Seed and slice the bell peppers.  Put in a baking dish, toss with a little olive oil and salt, roast in the oven for 35-45 minutes until soft and caramelized.  Set aside.


Marinate the fish in the buttermilk for 10 minutes.  Dredge in the potato flakes until thoroughly coated and set on a plate in the fridge for 15 minutes to set the crust.


Heat the olive oil and butter in a sauté pan.  When the oil is HOT, gently lay in the cod.  Cook for about 4 minutes on the first side until the crust is golden.  Turn over and finish cooking, another 4-5 minutes.


Serve with the bell peppers on top and a side of mixed vegetables, like steamed baby turnips, carrots and peas.  This dish is so fresh, the potato crust is so crunchy, and the bell peppers add just the right sweetness.


Here's to Crusty True Cod and the future.


To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.