COD WITH PISTACHIO CRUST AND GREEN LENTILS

When it comes to fish you’re only as good as your fish is fresh. Always go for fishmonger fish if you’re lucky enough to have one, and ask for his or her advice on what’s super fresh.


Ingredients

Cod with Pistachio Crust
Two chunky fishmonger fresh skinned cod fillets – dry with kitchen roll and leave out for half an hour to reach room temperature (helps cook more evenly)
1 dessert spoon mascarpone
2 dessert spoons shelled pistachios
2 dessert spoons pine nuts
Bunch of parsley, stems removed
Small garlic clove
Zest of half a lemon
Teaspoon olive oil
Pinch of sea salt and black pepper
InstructionsHeat oven to a nice high temperature – 200 degrees C for fan assisted.
Line a metal baking tray with overproof paper and spray with little bit of oil.
Place fish fillets on top and carefully apply thin layer of mascarpone.
Put the remainder of the ingredients in blender and pulse briefly to combine coarsely into a nice green paste.
Apply the crust and bake until cooked – this can take anywhere between 10 and 20 minutes depending on how thick your fish fillets are. 10-15 minutes max should be more than enough, but you never know!Leave for a few minutes to settle then serve with some fresh herbs, lemon juice and a few drops of olive oil.I served with green lentils which I’d simmered in white wine, chicken stock and lemon juice, which I added into a pan of fried pancetta cubes (drained of excess oil) with spring onions and sun dried tomatoes. And with some steamed cauliflower which I mashed with coconut butter and then added chopped capers and chopped green olives. Oh yes….

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