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🍽️ Cod fillet with nut and olive crust

361 kcal · 30 min · 4 servings

Ingredients

• 2 tomatoes
• 60 g green olives (pitted)
• 20 g almond kernels
• 30 g pecan nut kernel
• 1 sprig rosemary
• 3 tbsp olive oil
• 1 tsp hot mustard
• 0.5 organic lemon (zest)
• 45 g ground almond kernels (3 tbsp)
• salt
• pepper
• 4 cod fillets (200 g each)

Instructions

1. 1. Pour boiling water over the tomatoes.
2. 2. Immediately shock the tomatoes with cold water.
3. 3. Peel the skin off the tomatoes.
4. 4. Quarter the tomatoes.
5. 5. Remove the seeds from the tomatoes.
6. 6. Dice the tomato flesh into small cubes.
7. 7. Chop the olives into small pieces.
8. 8. Finely chop the almonds.
9. 9. Finely chop the pecans.
10. 10. Wash the rosemary.
11. 11. Shake the rosemary dry.
12. 12. Pluck the rosemary needles from the stems.
13. 13. Finely chop the rosemary needles.
14. 14. Place all prepared ingredients in a bowl.
15. 15. Add two tablespoons of oil.
16. 16. Add mustard.
17. 17. Grate the lemon zest into the bowl.
18. 18. Add ground almonds.
19. 19. Season the mixture with salt.
20. 20. Season the mixture with pepper.
21. 21. Mix all ingredients well.
22. 22. Rinse the cod fillets.
23. 23. Pat the cod fillets dry with kitchen paper.
24. 24. Season the cod fillets with salt.
25. 25. Season the cod fillets with pepper.
26. 26. Grease four individual gratin dishes.
27. 27. Place the cod fillets into the gratin dishes.
28. 28. Distribute the nut mixture evenly over the fillets.
29. 29. Preheat the oven to 180 degrees Celsius.
30. 30. Bake the dishes at 160 degrees Celsius with convection.
31. 31. Use gas level 2 to 3 if you have a gas oven.
32. 32. Bake the dishes for 15 to 20 minutes.
33. 33. Remove the dishes when the crust is golden brown.

Nutrition per serving

• kcal: 361
• Protein: 32 g · Fett/Fat: 25 g · Carbs: 3 g