Cod with Nut Crust

Ingredients

• 400 g fresh young spinach
• 600 g cod fillet (ready to cook, skinless)
• Salt
• pepper (ground)
• 40 g Hazelnuts
• 40 g Walnuts
• 50 g soft butter
• 1 tbsp freshly chopped dill
• 2 tbsp breadcrumbs
• 1 Shallot
• 1 Garlic clove
• nutmeg

Instructions

1. 1.

   Wash, trim and dry the spinach. Pat the fish dry, cut into 4 equal pieces, season with salt and pepper, and place on a baking sheet lined with parchment paper. Preheat oven to 180°C (350°F) fan‑forced.

2. 2.

   Lightly toast the nuts in a pan without added fat, remove, cool, then grind finely in a blender. Mix with butter, herbs, and breadcrumbs; spread over the fish fillets. Bake in the preheated oven for 25–30 minutes until golden brown.

3. 3.

   Meanwhile, peel and finely chop the shallot and garlic. Sauté in melted butter until translucent. Add spinach, cook until wilted, season with salt, pepper, and nutmeg. Divide onto warmed plates, place a piece of cod on each, and serve.