Cod Fillets with Nut Crust and Tomato Dip

Ingredients

• 600 g cod fillets (4 pieces; ready to cook, with skin)
• Salt
• pepper (from grinder)
• Lemon juice
• 2 tbsp green olive paste (jar)
• 80 g white bread crumbs
• 4 tbsp toasted pine nuts
• 2 tbsp freshly grated Parmesan
• 3 tbsp olive oil
• 1 minced garlic clove
• 4 dried, pickled tomatoes (in oil)
• 3 tbsp mayonnaise
• basil (for garnish)

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat.

2. 2.

   Wash the fish, pat dry, season with salt and pepper, drizzle with lemon juice, and place skin side down on a baking sheet lined with parchment paper. Brush with olive paste. Mix bread crumbs, pine nuts, parmesan, olive oil, and garlic; spread over the fillets, pressing lightly. Bake in the preheated oven for about 20 minutes until golden brown.

3. 3.

   Meanwhile, drain the tomatoes, dice them finely, and mix with mayonnaise. Taste and adjust seasoning.

4. 4.

   For serving, spoon a dollop of tomato-mayonnaise onto each fillet and garnish with basil before serving.