Baked Cod with Almond Herb Crust over Eggplant, Cherry Tomato and Lemony White Beans

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Line a large baking tray with parchment paper or lightly grease it with a little of the olive oil.

2. 2

   2. Place the diced eggplant, cherry tomatoes, and red onion on the tray. Add the chopped garlic, 2 tablespoons (30 ml) olive oil, sweet paprika, dried oregano, 1/2 teaspoon salt, and a pinch of black pepper. Toss well to coat the vegetables.

3. 3

   3. Roast the vegetables for 15 minutes at 220 °C / 425 °F, until the eggplant starts to soften and the tomatoes look glossy.

4. 4

   4. Meanwhile, make the crust by mixing the ground almonds, fresh parsley, grated garlic, lemon zest, 1 tablespoon (15 ml) olive oil, Dijon mustard, 1/4 teaspoon salt, and a little black pepper in a bowl until the mixture is moist and crumbly.

5. 5

   5. Remove the tray from the oven, add the cooked white beans to the vegetables, and gently toss. Make space among the vegetables and place the cod fillets on top.

6. 6

   6. Divide the almond herb mixture over each cod fillet, pressing gently so it adheres to the surface.

7. 7

   7. Return to the oven and bake for 12 to 15 minutes at 220 °C / 425 °F, until the cod is opaque, flakes easily with a fork, and the crust is lightly golden.

8. 8

   8. Remove from the oven and drizzle the lemon juice over the top. Let rest for 2 minutes.

9. 9

   9. Serve each portion with a bed of eggplant, cherry tomatoes, red onion, and white beans, then top with one almond herb crusted cod fillet.