Cod with Nut Crust
Try cod with a nut crust! The dish features flaky white fish topped with a crunchy mixture of peanuts and walnuts, served alongside sautéed spinach flavored with garlic and lemon.
Ingredients
- 640 g cod fillet (4 cod fillets)
- Salt
- Pepper
- 2 tbsp olive oil
- 40 g peanut kernels
- 40 g walnut kernels
- 4 sprigs Parsley
- 20 g Parmesan (1 piece)
- 300 g spinach
- 1 clove garlic
- a splash lemon juice
Instructions
-
1.
Rinse cod fillets under cold water, pat dry and season with salt and pepper.
-
2.
Heat 1 tbsp oil in a pan. Fry the fish over high heat for about 2 minutes per side until golden brown all around. Place on a baking rack.
-
3.
Coarsely chop nuts. Wash, dry and chop parsley. Grate parmesan. Combine all, spread over the fish, and bake in a preheated oven (with the oil pan underneath) at 160 °C (fan‑forced 140 °C; gas: level 1–2) for about 10 minutes.
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4.
Meanwhile wash spinach and dry by swirling. Peel garlic and finely chop.
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5.
Heat remaining oil in the fish pan. Sauté garlic over medium heat until translucent. Add spinach, cook until wilted and liquid evaporates. Season with lemon juice, salt and pepper. Plate fish and spinach on four plates.
