Baked Cod with A Herby Parmesan Crust

A wonderful meal, served with butter bean and garlic mash.


1. In a blender, blend the pine kernels, 1/2 a chopped garlic clove, 15g of grated parmesan, basil and rocket. Carefully and slowly add the virgin olive oil then season.

2. Mash the potatoes, then add the butter beans, the rest of the chopped garlic clove and a little bit more olive oil. Fry on a pan the cod (skin facing down) for about 2 or 3 minutes, then bake it at 190degrees for 15minutes.

3. Mix the breadcrumbs with 60g of parmesan (i.e. the rest of the parmesan) and the mixed herbs. Spread this over the top of the cod and grill.

It is best to serve the cod on a bed of mash and drizzle with the rocket pesto.

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I simply changed some of the herbs to a seafood seasoning, added a Jarlsberg cheese sauce and collard greens.. came out great!
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