Baked Cod Loins with Almond Crust
3
Ingredients
3 Riberalves Gourmet cod loins, ready to cook
1 onion
4 garlic cloves
50 g sliced almonds
50 g breadcrumbs
400 g Brussels sprouts
olive oil, as needed
salt, as needed
pepper, as needed
aromatic herbs, as needed
1 onion
4 garlic cloves
50 g sliced almonds
50 g breadcrumbs
400 g Brussels sprouts
olive oil, as needed
salt, as needed
pepper, as needed
aromatic herbs, as needed
Preparation
Let the cod loins thaw in the refrigerator overnight. Sauté the sliced onion and chopped garlic in a drizzle of olive oil.
Place the loins in a baking dish greased with olive oil and cover them with the sautéed mixture. Arrange the Brussels sprouts around and season with salt, pepper, and a drizzle of olive oil.
Bake in a preheated oven at 180ºC for 15 minutes. In a bowl, mix the almonds, breadcrumbs, and your preferred herbs.
Spread this mixture over the cod loins, drizzle with a little olive oil, and bake for another 10 minutes.