Baked cod with crunchy cranberries and pistachios
Ingredients
1 tbsp dried cranberries
2 tbsp roasted pistachios
olive oil, as needed
250 g cauliflower
250 g broccoli
Salt to taste
black pepper, to taste
200 ml béchamel sauce
Parsley to taste
1 tbsp Parmesan cheese
Preparation
Defrost the cod in the refrigerator beforehand. Coarsely chop the cranberries and pistachios and mix with a small teaspoon of olive oil.
Place the cod loins in a baking dish without overlapping, drizzle with a little olive oil, and bake in a preheated oven at 180°C (356°F) for 25 minutes. With 10 minutes remaining, sprinkle the cranberry and pistachio mixture on top of each loin and bake for about 10 more minutes.
In another baking dish, arrange the cauliflower and broccoli florets, season with salt and freshly ground black pepper, cover with the béchamel sauce mixed with chopped parsley, sprinkle with freshly grated Parmesan, and bake at the same time as the cod.
Serve the cod with the crunchy pistachios and cranberries alongside the gratin vegetables, garnished with chopped parsley and a fresh salad.