COD WITH SAUTÉED VEGETABLES AND POMEGRANATE SAUCE
Ingredients
olive oil, as needed
1 onion
1/2 yellow bell pepper
250 g bimi broccoli
salt, to taste
black pepper, to taste
1 large pomegranate
1 tbsp sugar
ground cinnamon and cinnamon stick, as needed
thyme, as needed
1 tbsp pine nuts
Preparation
Thaw the cod in the refrigerator beforehand. Once thawed, place it in a baking dish, drizzle with olive oil, and bake in a preheated oven at 180°C for 25 minutes.
Sauté the chopped onion in olive oil, add the sliced pepper, and cook for 4–5 minutes. Then add the bimi florets, season with salt and freshly ground black pepper, and sauté for another 4–5 minutes.
Meanwhile, in a small non-stick pan, add the pomegranate juice (reserve 1–2 tablespoons of whole seeds for garnish), the sugar, and 1 cinnamon stick. Cook over low heat, stirring until it thickens.
Turn off the heat, lightly sprinkle with ground cinnamon, add thyme leaves, and mix well. Toast the pine nuts in a dry pan or in the oven.
Serve the cod with the sautéed vegetables, drizzled with the pomegranate sauce, and garnished with thyme leaves, pomegranate seeds, and toasted pine nuts.