Oven-baked codfish with honey and almonds
Ingredients
Olive oil to taste
3 tablespoons almonds
3 tablespoons honey
1 onion
500 g frozen peas
Salt to taste
Brown sugar to taste
Mint to taste
1 large boiled beet
3 tablespoons balsamic vinegar
Preparation
Thaw the codfish loins, dry them with a paper towel, and place them, skin side down, in an ovenproof dish greased with olive oil.
Mix the almonds with the honey and spread them on top of the cod loins. Bake immediately in a preheated oven at 200 °C for 20 to 25 minutes (until the flakes of the fish are nicely separated).
Meanwhile, soften the chopped onion in olive oil. Cook the peas in salted water with 1 teaspoon sugar and 4 mint leaves. Then drain, add the peas to the onion with olive oil, and mash to the consistency of a puree, adding some of the water from cooking the peas if necessary.
Heat 2 tbsp olive oil in a non-stick frying pan, add the diced cooked beet, turn the heat up high, and sauté for 1 to 2 minutes. Add 1 tbsp brown sugar and the balsamic vinegar, season with a pinch of salt, stir, and cook for 3 to 4 minutes over medium to high heat.
Serve the codfish loins with the honeyed almonds immediately, along with the mint pea puree and the beet cubes.