Cod Fillet with Tomato Crust
Cod fillet with tomato crust is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g Jerusalem artichoke
- Salt
- 4 cod fillets (about 150 g each)
- Pepper (freshly ground)
- 30 g liquid butter
- 2 slices of toast bread
- 80 g sun-dried tomatoes in oil
- 12 spring onions
- 150 g sugar snap peas
- 2 bunches small carrots with greens
- 50 ml heavy cream
- 2 tbsp mayonnaise
- chopped rosemary for garnish
Instructions
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1.
Peel and cube the Jerusalem artichoke, cover with lightly salted water, and simmer covered for 5–7 minutes until tender. Meanwhile, rinse the cod fillets and pat dry with paper towels. Arrange in a baking dish, season with salt and pepper, and brush with liquid butter. Preheat the oven to 210 °C fan.
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2.
Remove the crust from the toast and grate the remaining bread into crumbs using a food mill or grater. Drain the sun-dried tomatoes and blend them in a blender until smooth. Mix the tomato puree with the breadcrumbs and spread over the fish.
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3.
Trim, rinse, and halve the spring onions. Wash the sugar snap peas and carrots.
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4.
Steam the spring onions, snap peas, and carrots in a steamer basket for about 10 minutes while the fish bakes. In the meantime, blend the cooked Jerusalem artichoke with 30 ml heavy cream and 4 tbsp of the cooking liquid. Season with salt and nutmeg, then briefly heat in a saucepan while stirring.
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5.
Plate the baked cod on individual dishes. Arrange the steamed vegetables over the fish. Spoon dollops of the Jerusalem artichoke purée beside the fish. Whisk the mayonnaise with the remaining heavy cream until smooth and drizzle over the plate. Sprinkle chopped rosemary on top and serve immediately.
