Fish Fillets with Almond Crust
Fish fillets with almond crust on melted cherry tomatoes: Eating a portion of fish fillet provides the daily requirement of iodine.
Ingredients
- 1 onion
- 1 large clove of garlic
- 1 small organic lemon
- 2 tbsp Rapeseed oil
- 300 g cherry tomatoes
- 75 ml white wine (or vegetable broth)
- 40 g ground almonds (4 tbsp)
- 1 tsp dried thyme
- Salt
- Pepper
- 300 g cod fillet (4 cod fillets)
- 1 bunch parsley
Instructions
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1.
Peel and finely chop the onion and garlic. Wash the lemon, zest it, and set aside.
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2.
Sauté the onion and garlic in 1 tbsp of oil until translucent.
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3.
Wash the tomatoes and add them to the pot.
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4.
Deglaze with wine or vegetable broth. Simmer covered over low heat for 10 minutes.
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5.
Meanwhile, mix the ground almonds with thyme and the grated lemon zest. Season lightly with salt and pepper.
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6.
Rinse the fish fillets, pat them dry, and season lightly with salt. Place one side in the spice mixture and press firmly.
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7.
Heat the remaining oil in a non-stick pan. Fry the fish on the seasoned side over medium heat for a short time. Flip and place in a baking dish. Bake in a preheated oven at 200 °C (Fan: 180 °C, Gas: Mark 3) for about 8 minutes.
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8.
Wash, shake dry, and chop the parsley. Stir into the tomatoes, season with salt and pepper, and serve on 2 plates. Arrange 2 fish fillets on each plate and serve.
