Baked Cod with Mushrooms and Pine Nuts

Ingredients

• 4 cod steaks (ready to cook, 180-200 g)
• Salt
• Pepper (freshly ground)
• 2 tbsp plant oil
• 150 g cherry tomatoes
• 100 g pine nuts
• 1 Garlic clove
• 1 bunch Basil
• 150 ml olive oil
• 30 g freshly grated Parmesan
• 600 g mixed mushrooms (e.g., champignons, chanterelles, porcini)
• 1 Shallot
• 20 g butter
• 200 ml dry white wine
• 500 ml fish stock

Instructions

1. 1.

   Preheat the oven to 180°C with upper and lower heat. Wash the steaks, pat them dry, season with salt and pepper, and sear them in a hot pan with oil on all sides. Remove and set aside. Wash the tomatoes and halve them. Toast the pine nuts in a dry pan until golden yellow, remove and set aside. Peel and finely chop the garlic. Wash the basil, shake off excess water, and blend the leaves with the garlic and 1 tsp pine nuts in a blender. Gradually add the olive oil.

2. 2.

   Stir in the parmesan and season with salt and pepper. Clean and slice the mushrooms. Peel and finely chop the shallot, then sauté it in melted butter until translucent. Add the mushrooms, cook briefly, and allow the mushroom liquid to evaporate completely. Pour in the white wine and fish stock, stir in the pine nuts, tomatoes, and 4 tbsp pesto, and season again. Distribute the mixture into four oven-safe ramekins, place a cod steak in each, and bake for 20-25 minutes until finished.