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🍽️ Crunchy Cod with Nut Crust on Parsnip Cream

671 kcal · 30 min · 4 servings

Ingredients

• 4 Cod fillets (125 g each)
• 50 g hazelnuts
• 50 g pine nuts
• 2 sprigs oregano
• 60 g fine oat flakes (4 tbsp)
• 3 tbsp melted butter
• salt
• pepper
• 800 g parsnips
• 4 tbsp olive oil
• 80 g whipping cream
• nutmeg
• 5 g basil (1 handful)
• 4 tsp walnut oil

Instructions

1. 1. Rinse the cod fillets under running water.
2. 2. Pat the fillets completely dry with a kitchen towel.
3. 3. Finely chop the hazelnuts and pine nuts.
4. 4. Wash the oregano and shake it dry.
5. 5. Chop the oregano leaves finely.
6. 6. Mix the chopped nuts with the oat flakes and the oregano.
7. 7. Stir the melted butter into the nut mixture until a mass forms.
8. 8. Place the cod fillets in a baking dish.
9. 9. Season the fillets with salt and pepper.
10. 10. Distribute the nut mixture evenly over the fillets.
11. 11. Press the nut crust down lightly.
12. 12. Preheat the oven to 200 °C (convection 180 °C or gas mark 3).
13. 13. Bake the fish in the oven for 20 to 25 minutes.
14. 14. Trim and peel the parsnips.
15. 15. Cut the parsnips into small pieces.
16. 16. Heat 1 tablespoon of oil in a pot.
17. 17. Sauté the parsnip pieces for 5 minutes over medium heat.
18. 18. Pour in enough boiling salted water to barely cover the parsnips.
19. 19. Cook the parsnips covered over low heat for 10 minutes until tender.
20. 20. Wash the basil and shake it dry.
21. 21. Drain the cooked parsnips.
22. 22. Let the parsnips drip dry well.
23. 23. Puree the parsnips finely with the cream and the remaining oil.
24. 24. Season the puree with salt and freshly grated nutmeg.
25. 25. Spread the puree as a base on the plates once the fish is done.
26. 26. Drizzle the puree with walnut oil.
27. 27. Place the fish fillets on top of the puree.
28. 28. Garnish the dish with fresh basil leaves.

Nutrition per serving

• kcal: 671
• Protein: 32 g · Fett/Fat: 45 g · Carbs: 36 g