While white fish itself doesn’t have strong flavours when compared to other meats, it stands up so well to strong flavours and when paired with our bone-dry, citrusy and spicy Grunt you’ve got a great match.
In this recipe the added textural contrast with the pine nut crust gives this an added dimension. Feel free to substitute the cod for other white fish such as pollock or hake.
2 cod fillets or steaks (approx. 340 grams in total)
340g cherry tomatoes
1 red onion, thinly sliced
4 teaspoons olive tapenade (optional)
15g pine nuts
4 teaspoons/ 15g panko breadcrumbs
Pinch of sea salt
Freshly ground black pepper
Preheat your oven to 200°C. Crush the pine nut, ideally with a mortar and pestle if you have one, then mix them with the panko breadcrumbs, sea salt, and a tablespoon of olive oil.
Arrange the cod fillets, cherry tomatoes, and onion in a roasting pan or baking dish and spread the tapenade evenly on the fillets. Then pat the pine nut mixture on top of the tapenade. Drizzle a little olive oil over the cherry tomatoes, onion and fillets and season with sea salt and freshly ground black pepper. Pop into the oven and roast for 15 minutes, until the topping is crisp and the cod is cooked through.
Serve immediately with a freshly poured cold Grunt!