Wed, 1 March 2017
Ingredients:
4 x 150g Fillets of Cod skinned
150g chopped Pistachio
100g breadcrumbs
50g grated parmesan
2 tablespoons olive oil
Salt & pepper to season
2 tablespoons Dijon Mustard
Method:
Mix pistachio, breadcrumbs, parmesan, olive oil and salt & pepper together in a bowl.
Sear cod fillets on oiled hot pan for 1 min each side. Remove and place on baking tray. Spread the mustard over each cod fillet and top with the crumb mixture, pressing down. Bake in the oven at 180 degrees for 8 mins.
For salad:
3 blood oranges peeled and sliced (keep juice).
1 large bunch of kale – stalks removed and leaves washed
1 clove garlic
1 teaspoon sugar
2 tablespoons olive oil
1 tablespoon yoghurt
100g toasted almonds
75g raisins
Cut kale into large strips, place in a bowl with crushed garlic, olive oil, sugar, almonds, raisins and the juice from the oranges. Mix and season with salt & pepper.
Place on plate add orange slices and place cod on top, drizzle the dish with yoghurt.
Watch back how to make it here:
