Cod in a crumble topping
Photo credit: Céline de Cérou
Ingredients
For
4
personnes
- 2 cod fillet
- 4 tomatoes
- 1 c. à soupe Nice olive oil PDO
- 2 garlic cloves
Savoury crumble mixture:
- 200 g wheat flour
- 35 g pumpkin seeds
- 35 g blanched almonds
- 50 g Nice olive oil PDO
- 50 g water (more or less)
- 1/2 c. à café of salt
- 1 c. à soupe Espelette chilli PDO
- Pepper
Tip
Choose PDO olive oil from Nice (subtle flavour) for its prominent almond aromas, accompanied by notes of broom flowers, raw artichoke, hay, leaves, ripe apple and dried fruit...Or choose another olive oil with a subtle flavour: PDO Nyons olive oil, AOC Languedoc olive oil, a French olive oil of the Amellau, Cailletier, Grossane, Lucques, Négrette and Verdale from the Bouches-du-Rhône...
Instructions
- Preheat the oven to 160°C.
Roughly blend the pumpkin seeds and almonds.
- Mix all the ingredients for the crumble topping (adding the water gradually). The mixture should be slightly crumbly and compact when pressed.
- Place the crumble mixture on a baking tray and bake for 10 minutes.
Cut the cod fillets into 2 equal portions. Using a pastry brush, brush the fish with PDO olive oil from Nice.
- Wash the tomatoes and cut them into three slices.
- Place the cod fillets and tomatoes in an ovenproof dish, then cover the fish and tomatoes with the pre-baked crumble mixture. Place the garlic cloves and a little water at the bottom of the dish and bake for 15 minutes. Serve hot.
Tip
Choose PDO olive oil from Nice (subtle flavour) for its prominent almond aromas, accompanied by notes of broom flowers, raw artichoke, hay, leaves, ripe apple and dried fruit...Or choose another olive oil with a subtle flavour: PDO Nyons olive oil, AOC Languedoc olive oil, a French olive oil of the Amellau, Cailletier, Grossane, Lucques, Négrette and Verdale from the Bouches-du-Rhône...
We recommend...
For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.
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