White Fish Fillet with Nut Topping
9,3 / 10
ready in 1 hr 5 min.
The combination of the fish and nuts bring a powerful duo of healthy Omega-3 fats that are extremely important to many bodily functions, specifically the brain and the heart.
You can use your choice of white fish and substitute different nuts if you prefer or have allergies to some.
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- 21 ozs Cod (skinned and ready-to-cook, cut into four equal pieces)
- 0.333 cup Hazelnuts
- 0.333 cup Walnut
- ¼ cup soft butter
- 1 Tbsp fresh Dill
- 2 Tbsps breadcrumbs
- 1 shallot (finely chopped)
- 1 garlic clove (finely chopped)
- 8 cups fresh, young Spinach
Heat the oven to 180°C (160°C in a fan oven) 350°F, gas 4 and line a baking tray with greaseproof paper.
Season the fish with salt and ground black pepper and place on the prepared baking tray.
Dry roast the nuts in a pan, set aside and leave to cool slightly then crush in a mixer. Stir in the butter, dill and the breadcrumbs and brush onto the fish. Bake for 25-30 mins until golden brown.
Fry the shallots and garlic in butter. Add the spinach and season with salt, ground black pepper and nutmeg. Arrange on preheated plates, top with the fish and serve.