Cod with pine nut crust

Must Try

Delicious fish with a crispy layer of pine nuts on a mixture of spinach, ricotta and tomatoes

Ingredients

4 cod fillets (or other white fish)
400 g cherry tomatoes
600 gr fresh spinach
250 g ricotta
70 g pine nuts
1 tbsp lemon juice
few basil leaves
1 tbsp olive oil
1 outing
Pepper and salt
Necessities
food processor
Large baking dish

Preparation

Chop the onion and fry in a large pan until translucent. Add the spinach (in stages) and fry for a few minutes. The spinach should not become stale and the structure of the leaves should still be preserved. Place the spinach in a colander and drain. Stir the ricotta into the spinach in a bowl and season with a pinch of salt and pepper.
cod with spinach 01cod with spinach 01cod with spinach 01
Heat the oven to 200 degrees. Spoon the spinach mixture into a large baking dish and smooth out. Cut the tomatoes in half and divide over the spinach. Coarsely grind the pine nuts and basil in a food processor. Stir in a tablespoon of olive oil so that the mixture sticks a little.
cod with spinach 01cod with spinach 01cod with spinach 01
Place the fish pieces in the baking dish on top of the vegetables and sprinkle with some lemon juice and sprinkle with a pinch of salt and pepper. Spoon the pine nuts on top of the fish and press lightly. Place the baking dish in the oven for about 20 minutes. To get a nice brown crust, you can turn on the grill for the last 2 minutes. Always check whether the fish is well cooked. Delicious with some potatoes or pasta.

Source: Leukerecepten by leukerecepten-nl.
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