Cod and hazelnuts

Very fragrant

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You will need: (for 2 people)

• Two cod backs of about 200g each
• 2cl of balsamic with wild garlic
• 35g of crushed hazelnuts
• 5cl of white wine
• Olive oil
• Salt & Pepper

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1. Preheat the oven to 150°C.
2. Lightly salt and pepper the cod and place them in a lightly oiled ovenproof dish.
3. Using a brush, brush the cod with the wild garlic balsamic to impregnate the flesh.
4. Cover with the crushed hazelnuts.
5. Add a little white wine to the bottom of the dish and bake at 150°C for 20 minutes.
6. Place the fish on a warm plate, why not with a jacket potato or a pan of vegetables.

Tip: This recipe can also be created with combava and Madagascar vanilla vinegar or beer balsamic.

You don’t have bear garlic balsamic? Find it in our shop