Light fish dish with unusual garnish will definitely decorate the dinner table.
Ingredients
FOR THE COD
- ~500-600g cod fillet
- Olive oil
- 80 g pistachios
- Salt, pepper
FOR THE GARNISH
- 1 green zucchini
- 1 yellow zucchini
- 1 yellow carrot
- Pesto sauce
FOR THE PEA PUREE
- Fresh or frozen peas
- Salt
1. Drizzle the cod fillet with the olive oil, sprinkle with salt and pepper and leave to marinade for a short time. Just before putting the fish into the oven, top the fillet with the finely ground pistachios. Roast the fish in the oven at 180° C for 10-15 minutes.
2. Using a mandolin or spiral vegetable slicer, slice the vegetables lengthwise into long thin strands. Put the vegetable noodles into a pot of boiling water for one minute. Toss with the pesto.
3. Make the pea puree. Boil the peas in water for a few minutes, strain and place into a food processor, then blend to a puree.
4. Serve the fish. Place a piece of the fish onto each plate, add the vegetable noodles on the side and garnish with pea puree.
