Cod and Lemon Sauce

Brush baking dish with 1 tsp oil. Rinse lemon, rub dry, grate zest and squeeze juice. Rinse fish fillets, pat dry, lightly salt, pepper and sprinkle with 2 tbsp. lemon juice.

Finely grate bread and place in a bowl. Chop almonds, set aside 2 tablespoons. Grate cheese. Add almonds, cheese, 1 tablespoon oil and lemon zest to bread and mix well.

Place the cod fillets in the mold, cover with the almond mixture, and bake in a preheated oven at 200 °C / 400 °F for 12-15 minutes.

Meanwhile, peel and finely dice shallot. Drain the salt lemon, remove the zest with a zester and set aside for garnish, squeeze out the juice.

Heat butter in a saucepan. Sauté shallot in it for 3 minutes over medium heat and deglaze with lemon juice. Pour in white wine and reduce to about half for 7 minutes over medium heat. Stir in heavy cream, bring to a boil and strain sauce through a fine sieve. Season to taste with salt and pepper and keep warm briefly.

For the puree, cook the peas in boiling salted water for about 4 minutes over medium heat, then drain and drain. Wash mint, shake dry and set aside a few leaves for garnish. Roughly chop remaining mint and finely puree with peas and remaining oil. Season puree with salt and pepper.