codfish<\/a> loins, rinse them under cold running water, dry them well with absorbent paper, grease them with olive oil and set aside.<\/p>\n\n\n\nFor the crumble:<\/strong><\/p>\n\n\n\nChop 3 tbsp almonds with the help of a large knife or in a kitchen processor, add the parmesan and mix well.<\/p>\n\n\n\n
Cover the bottom of a baking pan with olive oil, arrange the codfish loins skin side down, without overlapping or joining them, and distribute the mixture of almonds and parmesan on top of them. Then, bake in a preheated oven at 200\u00b0C for 15 to 20 minutes.<\/p>\n\n\n\n
Meanwhile, in a tall frying pan or casserole dish with olive oil, soften the onion cut into wide half-moons, then add the spinach, season with salt and freshly ground black pepper and cook until desired point (more or less al dente).<\/p>\n\n\n\n
Finally, turn off and add the remaining sliced almonds previously toasted in a non-stick pan or in the oven.<\/p>\n\n\n\n
Serve the Baked Loins with almond and parmesan crumble with the spinach saut\u00e9ed with almonds!<\/p>\n\n\n\n