Bakaður Þorskur með Hnetuskorpu (Reykjavík Bistro Nut-Crusted Cod with Skyr Tartar) – Authentic Iceland Recipe
Modern Reykjavík harbor bistro dish baking thick cod loins under a crunchy herb crust.
- Country of Origin
- 🇮🇸 Iceland (Northern Europe, Europe)
- Dietary Profile
- pescatarian
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Thick Atlantic cod loins, Toasted almond and herb crust, Roasted beets and potatoes, Lemon zest, Parsley
Ingredients for Bakaður Þorskur með Hnetuskorpu (Reykjavík Bistro Nut-Crusted Cod with Skyr Tartar) (4 Servings)
- 1.25 lbs (or 2.5 cups) thick Atlantic cod loins, prepped into bite-sized pieces
- 1.5 cups toasted almond and herb crust, washed and trimmed
- 1 cup roasted beets and potatoes
- 1 medium onion and 3 cloves garlic, finely minced with lemon zest
- 1.5 tbsp traditional Iceland seasoning (parsley, garlic, chilled dill-skyr/yogurt sauce)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, lemon zest, and parsley, garlic, chilled dill-skyr/yogurt sauce for 3 minutes until fragrant.
- Combine thick Atlantic cod loins and toasted almond and herb crust with the sautéed aromatics and layer evenly into the baking dish.
- Top with roasted beets and potatoes and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.