Jumping fish

Cod with crust

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  • 4 persons
  • cooking time: 30 min
  • difficulty

Ingredients

  • 2 cod fillets, 180 g each, skin removed
  • 1 fennel, very thinly sliced
  • 300 g cherry tomatoes
  • 2 garlic cloves, one finely chopped, one roughly chopped
  • Handful of parsley, finely chopped
  • Handful of pistachio nuts, finely chopped
  • Zest of 1/2 lemon
  • 2 tbsp breadcrumbs (or panko)
  • 1 egg white
  • Salt and pepper

How to prepare

This cod with crust is delicious, simple and it only needs a few ingredients. The herb- and pistachio coating gives the fish a very nice crunch!

Preparation

  • 1 Preheat the oven at 180°C.
  • 2 Arrange the thin fennel slices on a baking plate. Pour over a drizzle of olive oil and season with salt and pepper. Put the fennel in the oven for 10-15 minutes until coloured and crunchy.
  • 3 Mix the parsley, finely chopped garlic, pistachio nuts, lemon zest and panko in a bowl and season with salt and pepper. Add one egg white and mix again.
  • 4 Put the cod fillets on a baking plate and put half a centimeter of the crust mixture on top of it.
  • 5 Mix the tomatoes and roughly chopped garlic in a small baking tray and add two tablespoons of extra virgin olive oil. Season with salt and pepper.
  • 6 Put the cod and the tomatoes in the oven and cook for 8-12 minutes.
  • 7 Take out the cod and the tomatoes. Arrange the fennel slices on a plate and put the cod fillet and the slow cooked tomatoes on top of it. Finish off the dish with the tomato/olive oil juice from the baking tray.

Icelandic Cod fillet

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