Cod with parmesan crust and broccoli

Name: Cod with parmesan crust and broccoli
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 stem(s) Parsley; 2 Spring onions; 80 g Parmesan cheese; 800 g Cod fillets; 1 TABLESPOON Mustard; 100 g finely ground almond kernels; 30 g Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Organic Lemon; 600 g Broccoli; 1 Garlic clove; 1 TABLESPOON Olive oil; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Grease

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 stem(s) Parsley
2 Spring onions
80 g Parmesan cheese
800 g Cod fillets
1 TABLESPOON Mustard
100 g finely ground almond kernels
30 g Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Organic Lemon
600 g Broccoli
1 Garlic clove
1 TABLESPOON Olive oil
7-10 Tbsp grated nutmeg
7-10 Tbsp Grease

Directions

1
Wash parsley, shake dry, pluck the leaves from the stalks and cut finely. Clean and wash spring onion, shake dry and cut into fine rings. Grate cheese finely. Fish wash, dab dry and divide into 4 equally sized pieces.
2
Mix mustard, almonds, parsley, spring onions and cheese in a bowl. Melt butter in a small pot. Place the fish skin side down on one half of a greased baking tray.
3
Season with salt and pepper. Spread the almond mixture evenly over the fish. Drizzle liquid butter over it.
4
Wash lemon hot and rub dry. Finely grate the peel. Halve lemon and squeeze juice. Cut broccoli into small florets, wash and drain. Peel garlic and chop finely. In egg
5
Season with salt, pepper and nutmeg.
6
Place the broccoli on the other half of the baking tray and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 16-18 minutes. Remove and arrange on plates.
7
Add the rest of the lemon juice.