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!
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.
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