Baked cod with orange-fennel and herbed nut crust

In this dish beautiful white and silky cod is pared with fennel, and because of its anise flavor, it is nice to combine it with the sweet and sour flavor of orange. To add a little salt and crunch to the dish, the cod is baked with a nutty pesto to make a flavorful crust.

A really simple dish to make, and although the cook time is one and a half hour, that’s mostly in the oven, so this dish cooks itself as you spend your time doing other things. If you prefer you can replace the cod with organic naturally raised chicken breast for an equally delicious and healthy meal. Baked cod with orange-fennel and herbed nut crust

Recipe:

Serves: 4
Time: 1,5 hour
Difficulty: Medium-easy

2 fennel
5 dl freshly pressed orange juice
1 tablespoon butter
Salt and pepper
1,3 – 1,4 pound (600g) cod back loin fillet
1 tablespoon butter
Salt and pepper
1 handful almonds, coarsely chopped
2 tablespoons pesto
1 tablespoon olive oil
5 oz. (150g) organic sugar snap peas, thinly sliced

Preheat the oven to 355° F (180° C). Slice the fennel horizontally into wedges and transfer into a baking tray. Pour over the orange juice. Cover the tray with tinfoil and bake for approximately one hour, or until the fennel is tender. Pour the orange juice and one tablespoon butter into a pan, and over medium-high het, reduce the juice until it thickens.Baked cod with orange-fennel and herbed nut crust

Baked cod with orange-fennel and herbed nut crustMeanwhile, combine the chopped nuts, the peso and olive oil.

Reduce the heat in the oven to 212° F (100°C).

Cut the cod into 4 pieces and place them in an ovenproof dish. Spread the pesto and nut mixture on top of the filets. Bake for approximately 15 minutes. Let the fish rest while you prepare the plates with sliced sugar snap beans, fennel and sauce. Place the fish on top and sprinkle with chopped nuts.Baked cod with orange-fennel and herbed nut crust

© endofpain.net – 2014

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