Cod fillet crumble with almonds and olives - Nest in Normandy Dieppe

Cod fillet crumble with almonds and olives

Ingredients: Yields 4 servings

From the fresh produce market:
3 tomatoes
80g pitted green olives
50g almonds
1 lemon
1 sprig of rosemary

From the fishmonger’s:
4 cod fillets (200g each)

From your larder:
4 tbsp. olive oil
1 tsp. mustard
4 tbsp. breadcrumbs
salt, pepper
 

  • Preheat the oven to 180°C.
  • For the crumble, rinse then quarter the tomatoes.  De-seed and dice the tomatoes.  Finely chop the olives, almonds and the rosemary.
  • Mix together the tomatoes, olives, rosemary, olive oil, mustard, breadcrumbs, zest of 1/2 lemon, salt and pepper.
  • Pepper generously and lightly salt the cod fillets.
  • Lightly oil an oven dish and place the cod fillets in it.  Spread the crumble over them evenly.
  • Bake in a hot oven for 15 minutes.  The fish should be cooked through and the crumble golden brown.