Pistachio-crusted cod with roast cauliflower and bread

Ingredients

For 1 serving

• Cod180 g
• Pistachios15 g
• Breadcrumbs10 g
• Lemon zest2 g
• Cauliflower250 g
• Extra virgin olive oil10 g
• Bread40 g
• Saltto taste

Contains: gluten, nuts, fish,

In season: October – March

Method

1. Heat a conventional oven to 200 °C. Remove the cauliflower leaves, break it into florets of about 3 cm, wash and dry them well.
2. Toss the florets in a baking tray with half the oil and a pinch of salt and roast for 15 minutes.
3. Meanwhile finely chop the pistachios with the breadcrumbs and lemon zest, by knife or by pulsing in a blender.
4. Pat the cod dry, salt it lightly and press the pistachio mixture onto the top in an even layer.
5. Add the cod to the tray next to the cauliflower and cook for another 12 minutes, until the crust is golden, the fish flakes with a fork and the cauliflower is charred at the edges.
6. Serve with the remaining oil and the bread.