For the fish
1 cod fillet with a thickness of 1.5 cm (800 g)
1/2 teaspoon salt
1 cup panko breadcrumbs, crushed or processed in a food processor (110 g)
1 tablespoon grated lime zest
1/2 teaspoon smoked paprika
6 slices of crispy bacon, diced (90 g)
2 medium-sized starfruits, cut into 0.5 cm thick slices (170 g)
For the sauce
2 medium-sized starfruits and firm (170 g)
1 cup water
1/4 cup freshly squeezed lime juice
1/4 cup butter
1 pinch of salt
1 tablespoon cornstarch mixed with 2 tablespoons water
For the fish
1 cod fillet with a thickness of 1.5 cm (800 g)
1/2 teaspoon salt
1 cup panko breadcrumbs, crushed or processed in a food processor (110 g)
1 tablespoon grated lime zest
1/2 teaspoon smoked paprika
6 slices of crispy bacon, diced (90 g)
2 medium-sized starfruits, cut into 0.5 cm thick slices (170 g)
For the sauce
2 medium-sized starfruits and firm (170 g)
1 cup water
1/4 cup freshly squeezed lime juice
1/4 cup butter
1 pinch of salt
1 tablespoon cornstarch mixed with 2 tablespoons water
Preheat the oven to hot (200°C)
Prepare the fish: place the cod fillet in a 22 cm x 29 cm refrigerator dish
In a small bowl, mix together the salt, panko breadcrumbs, lime zest, smoked paprika, and bacon
Spread it over the fish, distributing the starfruit slices on top and cover with aluminum foil
Place in the oven, reducing the temperature to medium (180°C) and bake for about 30 minutes until the fish is cooked through
Prepare the sauce: blend the starfruits with water in a blender until smooth
Strain the mixture through a sieve, collecting the juice in a medium-sized pan
Add the freshly squeezed lime juice, butter, salt, cornstarch, and water mixture
Mix well and bring to a simmer over medium heat for about 10 minutes, stirring occasionally, until the sauce thickens slightly
Remove from heat and serve with the pan-seared cod.
