Cod In Almond Crust And Dried Tomatoes With La Bolée Cider - Recipe - Du Minot
Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins


 

Ingredients

 2 skinless cod fillets
 ½ cup finely chopped salted almonds from Les Minettes
 ½ cup finely chopped dried tomatoes from Artefarina
 ½ cup La Bolée cider

Preparation

1

Cut the cod fillets in 4 and flour them. Place the pieces of cod in a very hot pan, and color them. Finish cooking in the oven for about 5 minutes depending on the size of the pieces.

2

Mix the almonds, the dried tomatoes and half a cup of La Bolée cider together and place the mixture on top of the cod. Reheat in the oven for about 2 minutes. Serve with an olive and orzo salad with pesto.

Ingredients

 2 skinless cod fillets
 ½ cup finely chopped salted almonds from Les Minettes
 ½ cup finely chopped dried tomatoes from Artefarina
 ½ cup La Bolée cider

Directions

1

Cut the cod fillets in 4 and flour them. Place the pieces of cod in a very hot pan, and color them. Finish cooking in the oven for about 5 minutes depending on the size of the pieces.

2

Mix the almonds, the dried tomatoes and half a cup of La Bolée cider together and place the mixture on top of the cod. Reheat in the oven for about 2 minutes. Serve with an olive and orzo salad with pesto.

Cod In Almond Crust And Dried Tomatoes With La Bolée Cider