Cod with Lemon Sauce

Ingredients

• 2 tbsp olive oil (+1 tsp for the pan)
• 0.5 Organic lemon
• 4 cod fillets (150 g each)
• Salt
• Pepper
• 2 slices day‑old sourdough bread (60 g each)
• 110 g almonds
• 30 g Parmesan (32% fat in whole milk)
• 1 Shallot
• 1 jar salt‑cured lemon (glass)
• 1 tbsp butter (15 g)
• 150 ml alcohol‑free white wine
• 150 g crème double (55% fat)
• 450 g fresh split peas
• 1 bunch Mint (20 g)

Instructions

1. 1.

   Brush a baking dish with 1 tsp oil. Peel the lemon, dry‑rub it, grate the zest and squeeze out the juice. Pat the cod fillets dry, lightly season with salt and pepper, then drizzle with 2 tbsp lemon juice.

2. 2.

   Grate the bread finely and place in a bowl. Chop the almonds, set aside 2 tbsp. Grate the cheese. Add the almonds, cheese, 1 tbsp oil and lemon zest to the bread and mix well.

3. 3.

   Place the cod fillets in the dish, cover with the almond mixture, and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 12–15 minutes.

4. 4.

   Meanwhile, peel and finely dice the shallot. Drain the salt‑cured lemon, scrape off the zest with a zester and set aside for garnish, then squeeze out its juice.

5. 5.

   Melt butter in a saucepan. Sauté the shallot for 3 minutes over medium heat, deglaze with lemon juice. Add white wine and simmer for 7 minutes until reduced by half. Stir in crème double, bring to a boil, then strain through a fine sieve. Season with salt and pepper and keep warm.

6. 6.

   For the purée, cook peas in boiling salted water for about 4 minutes over medium heat, then drain and let cool. Wash mint, pat dry and set aside a few leaves for garnish. Roughly chop remaining mint and blend with peas and remaining oil until smooth. Season the purée with salt and pepper.

7. 7.

   Arrange cod fillets on plates, pour lemon sauce over them. Spread the pea‑mint purée beside the cod, then sprinkle with reserved almonds, lemon zest curls and extra mint leaves.