Baked Fish Fillet

Ingredients

• 1 red bell pepper
• 1 small onion
• 2 tbsp butter (30 g)
• Salt
• Pepper
• paprika powder (sweet)
• 150 ml Vegetable broth
• 100 g heavy cream
• 1 sprig thyme
• 0.5 bunch Basil
• 1 tbsp pine nuts
• 20 g Pecorino cheese (36% fat in the product); 1 egg yolk
• 1 tbsp whole wheat breadcrumbs
• 2 cod fillets (about 180 g each)
• 0.5 bunch arugula (40 g)

Instructions

1. 1.

   Halve the bell pepper, remove seeds, wash and dice into small cubes. Peel and dice the onion. Heat 1 tbsp butter in a pan. Sauté the pepper and onion, seasoning with salt, pepper, and paprika powder. Deglaze with vegetable broth and cream, letting it thicken to a creamy consistency. Wash thyme, shake dry, pluck leaves, finely chop, and add. Keep the pepper sauce warm.

2. 2.

   Wash basil, shake dry, pluck leaves, and together with pine nuts roughly chop. Grate Pecorino finely and add. Mix in egg yolk and breadcrumbs. Season with salt and pepper.

3. 3.

   Sear each cod fillet for about 2 minutes per side in 1 tbsp butter, then remove and season with salt and pepper. Place in a baking dish and cover with the herb mixture. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 10 minutes until the crust is golden brown. Meanwhile wash arugula and dry it.

4. 4.

   Plate the baked fish fillet with pepper sauce and serve topped with arugula.