Cod with Beet Greens and Pine Nuts

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

As an alternative to beet greens, you can use a relative of beets – small greenish-red leaves of Swiss chard, which can simply be sautéed with butter, garlic, and pine nuts, without the need for prior boiling.

Ingredients

Cod fillet - 28.2 oz
Leek - 3.5 oz
Mustard Greens - 17.6 oz
Celery stalk - 1 piece
Garlic - 2 cloves
Pistachios - 0.4 oz
Butter - 1.8 oz
Bay leaf - 1 piece
Salt - to taste
Ground Black Pepper - to taste
Green peppercorns - 4 pieces

Step by Step guide

Step 1

Finely chop the celery stalk and leek, add them to a saucepan, pour in about a liter of water, add a bay leaf and black peppercorns, and simmer the vegetables for twenty minutes until you have a fragrant broth.

Step 2

Pour the vegetable broth into a deep baking tray, place a rack on top, and lay four pieces of cod fillet on it, seasoning them with salt and pepper beforehand.

Step 3

Place the entire setup in a preheated oven at 320°F for fifteen minutes, until the fish is cooked through. In principle, you can skip the rack and simply place the cod pieces directly into the broth. You can also lightly sear the cod beforehand in a skillet with vegetable oil for about thirty seconds on each side.

Step 4

Wash the beet greens, boil them in salted boiling water until tender, and then drain in a colander.

Step 5

After that, chop the greens coarsely and sauté them briefly in butter with crushed garlic and pine nuts for one to two minutes. Season with salt and pepper, then serve alongside the fish.