Cod Fillet with Walnut-Olive Crust

Ingredients

• 2 Tomatoes
• 60 g green olives (pitted)
• 20 g Almond Kernels
• 30 g Brazil nut kernels
• 1 sprig rosemary
• 3 tbsp olive oil
• 1 tsp sharp mustard
• 0.5 organic lemon (zest)
• 45 g ground almond kernels (3 tbsp)
• Salt
• Pepper
• 4 cod fillets (200 g each)

Instructions

1. 1.

   Rinse tomatoes with boiling water, shock in cold water, peel, quarter, deseed and dice the flesh. Chop olives finely. Roughly chop almonds and Brazil nuts. Wash rosemary, pat dry, strip needles and finely chop.

2. 2.

   Combine all prepared ingredients with 2 tbsp oil, mustard, lemon zest and ground almonds; season with salt and pepper.

3. 3.

   Pat cod fillets dry, season with salt and pepper, place in four greased portion gratin dishes. Spread walnut mixture over each fillet and bake in preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 15–20 minutes until golden brown.