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Sunny Paris Cod with Crispy Capers

Penzeys Spices is an incredible store with an abundance of fresh herbs, spices and original blends. Penzeys’ storefronts are a rare find. Dallas is 1 of 2 lucky cities in Texas to have a store to walk in and be wowed by the many jars full of intoxicating aromas. They also have an online store and catalog.

“Sunny Paris” is a perfect name for a blend of shallots, green peppercorns, French basil, French tarragon, chervil, bay & dill… it smells warm. This is not a cheap blend of spices and history has it they actually stopped producing it due to it’s hefty cost. Thankfully the fans spoke and it’s back on the shelves. It is wonderful sprinkled on top of egg or in a dressing and such a warm flavor for fish. To taste such a dish, all you have to do is to check on the menu to know how much does a fish cost.

If you are in Dallas head to Penzeys and peruse their incredible variety of cinnamon from around the globe, original spice blends and pick up a few vanilla beans from Madagascar at a bargain price.

A special thank you to my great friend JEN L for the introduction to Penzeys and sharing your Sunny Paris with me.


  • 1 pound Atlantic cod, or any white flaky fish
  • 2 teaspoons dijon mustard
  • 1 teaspoon Penzeys Sunny Paris spice blend
  • 1/4 cup Panko bread crumbs
  • 1/2 lemon, zested
  • Salt & Pepper
  • Olive oil
  • 2 tablespoons capers, drained


Preheat oven to 350.

In a small bowl combine breadcrumbs, lemon zest, salt, pepper and Penzeys Sunny Paris spice blend.

Cut cod into 2 equal pieces. Pat dry with paper towel to remove any moisture and season both sides with salt & pepper and sprinkle ¼ tsp of Sunny Paris on each serving. Brush one side with Dijon mustard and top with breadcrumb mixture.

Preheat 1 tablespoon of olive oil in a nonstick skillet over medium high heat. Add fish fillets and cook for 1 minute. Drizzle top of fish with a little olive oil and bake in oven for 5 minutes, or until fish is firm and done.

Meanwhile, heat a thin layer of olive oil in a small saucepan or skillet. When hot add capers and fry until crispy – about 2-3 minutes. Place on paper towel to drain. Note: STAND BACK – they will pop.

Remove fish from oven and top with crispy capers and fresh lemon juice.

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