Cod with Pesto and Vegetables

Ingredients

• 1 yellow bell pepper
• 1 red bell pepper
• 2 carrots
• 1 Red Onion
• 2 Garlic cloves
• 2 tbsp olive oil
• curry
• a handful spinach leaves (pre-washed)
• Salt
• Pepper
• 720 g thick cod fillets with skin (4 thick fillets)
• juice of one lemon
• flour (for dusting)
• 2 tbsp butter
• 2 tbsp caviar (for garnish)

Instructions

1. 1.

   For the herb pesto, clean and wash spring onions, cut into rings. Wash herbs, shake dry, remove stems, roughly chop. Peel and chop garlic. Mix almonds, spring onion rings, chopped herbs, garlic, and lime juice; blend finely. Gradually stir in oil. Season with salt, pepper, and cayenne pepper.

2. 2.

   Wash, clean, and dice bell peppers into 1 cm cubes. Peel carrots and cut into 1 cm cubes. Peel and chop red onion and garlic. Sauté onion and garlic in hot oil, add carrots and cook for 8‑10 minutes while stirring, then add bell peppers and simmer together another 5 minutes. Season vegetables with curry. Fold in spinach and let it wilt. Season with salt and pepper.

3. 3.

   Preheat oven to 200°C (Oven + fan). Drizzle cod fillets with lemon juice, season with salt and pepper, dust with flour, and sear in hot butter. Spread pesto over fillets and bake at high heat for about 5 minutes. Plate on the vegetables and serve garnished with caviar.