Thaw the codfish loins, dry them with a paper towel, and place them, skin side down, in an ovenproof dish greased with olive oil.<\/p>\n\n\n\n
Mix the almonds with the honey and spread them on top of the cod loins. Bake immediately in a preheated oven at 200 \u00b0C for 20 to 25 minutes (until the flakes of the fish are nicely separated).<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
Heat 2 tbsp olive oil in a non-stick frying pan, add the diced cooked beet, turn the heat up high, and saut\u00e9 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.<\/p>\n\n\n\n
Serve the codfish loins with the honeyed almonds immediately, along with the mint pea puree and the beet cubes.<\/p>\n\n\n\n