Ingredients
10 total- 75 g of ground almonds
- 75 g of butter
- 2 garlic cloves, 1 crushed, 1 finely sliced
- 2 lemons, 1 zested, ½ juiced, 1 cut into wedges
- 25 g of flat-leaf parsley, leaves chopped
- 4 cod loin fillets
- 1 kg of new potatoes, larger ones cut in half
- 2 tbsp of olive oil
- 400 g of green beans, trimmed
- 2 tbsp of capers, drained and chopped
Method
5 stepsStep 1
Preheat oven to 200°C/180°C fan/gas 6 and melt 25g of the butter. Mix the almonds with the melted butter, crushed garlic clove, lemon zest and half the parsley. Season well and set aside.
Step 2
Boil the potatoes for 15-20 mins, until tender. Meanwhile, pat the cod dry with kitchen towel, place on a baking tray lined with baking paper and pack the almond crust on top of the fillets. Bake for 10-15 mins, until the cod is opaque and flakes to the touch.
Step 3
Put the olive oil in a frying pan, add the sliced garlic clove and heat gently until just golden – remove with a slotted spoon and set aside. Turn the heat up high and fry the beans for 5-6 mins, until blistered and tender. Season and sprinkle with the garlic slices.
Step 4
To make the sauce, melt the remaining 50g butter in a small pan. Watch carefully when it starts to foam and, as soon as it turns deep gold, add the juice of ½ the lemon and the capers and take off the heat. Stir in the remaining parsley.
Step 5
Serve the cod with the beans, drained potatoes and a generous helping of the buttery sauce. Finish with a squeeze of lemon, if you like.