← All recipes

🍽️ Crunchy Cod with Nut Crust on Spinach

386 kcal · 30 min · 4 servings

Ingredients

• 400 g fresh, young leaf spinach
• 600 g cod fillet (kitchen-ready, skinless)
• salt
• pepper (from the mill)
• 40 g hazelnuts
• 40 g walnuts
• 50 g soft butter
• 1 tbsp freshly chopped dill
• 2 tbsp breadcrumbs
• 1 shallot
• 1 clove garlic
• nutmeg

Instructions

1. 1. Wash the spinach thoroughly and remove any tough stems.
2. 2. Spin the spinach dry or pat it with a kitchen towel.
3. 3. Wash the cod fillets and pat them dry with kitchen paper.
4. 4. Divide the fish into four equal portions.
5. 5. Season the fish pieces with salt and pepper to taste.
6. 6. Line a baking tray with baking paper.
7. 7. Place the seasoned fish pieces on the prepared tray.
8. 8. Preheat the oven to 180 degrees Celsius with top and bottom heat.
9. 9. Lightly toast the nuts in a pan without oil.
10. 10. Remove the nuts from the pan and let them cool down.
11. 11. Grind the cooled nuts in a blender into a fine meal.
12. 12. Mix the nut meal with butter, herbs, and breadcrumbs.
13. 13. Coat the fish fillets evenly with the nut mixture.
14. 14. Place the tray in the preheated oven.
15. 15. Bake the fish for 25 to 30 minutes until golden brown.
16. 16. Peel the shallot and the garlic.
17. 17. Finely chop the shallot and garlic.
18. 18. Melt butter in a pot.
19. 19. Sauté the chopped onion mixture in the butter until translucent.
20. 20. Add the prepared spinach to the pot.
21. 21. Let the spinach wilt in the pot.
22. 22. Season the spinach with salt, pepper, and a pinch of nutmeg.
23. 23. Warm up the serving plates.
24. 24. Distribute the warm spinach onto the plates.
25. 25. Place one piece of cod with nut crust on top of the spinach.
26. 26. Serve the dish immediately.

Nutrition per serving

• kcal: 386
• Protein: 33 g · Fett/Fat: 25 g · Carbs: 6 g