Pasta aglio olio with a nut crust of cod
Prepare the simple and popular pasta aglio olio!
Pasta aglio olio, we prepare this simple and very popular pasta with garlic and oil and top it with chili flakes and Parmesan cheese. The nuts, combined with the mustard and herb mix, create a deliciously crispy and salty crust for the cod.
Preparation
Preheat the oven to 180°C (350°F). Grind the pistachios with the mustard, 1 tablespoon of olive oil, Fish Mix, and 5g of parsley in a food processor. Cover the tops of the cod fillets with the nut mixture. Place in a baking dish and bake in the preheated oven for 25 minutes.
Place the cherry tomatoes on a baking tray lined with baking paper and roast for 20 minutes in the preheated oven.
Bring water to the boil in a pan and cook the tagliatelle according to the instructions on the package.
Peel and finely chop the garlic cloves. Heat the remaining oil with the garlic in a pan over low heat and cook for 3 minutes. Be careful not to burn the garlic. Add the pasta and salt and toss to coat. Finely chop the remaining parsley and grate the Parmesan cheese.
Divide the pasta among the plates, followed by the cod and finish with the Parmesan cheese, chili flakes, cherry tomatoes, parsley and black pepper.
Ingredients
- 5 el pistachenoten, gezouten
- 1 tl dijonmosterd
- 120 ml olijfolie
- 2 tl Mix voor Vis
- 7 g verse platte peterselie
- 500 g kabeljauwfilet
- 200 g cherrytomaten
- 500 g tagliatelle, koelvers
- 3 tenen knoflook
- 2 tl zout
- 20 g Parmezaanse kaas
- ½ tl Chilivlokken
- 1 tl Zwarte Peper
Supplies
- Food processor
Products used in this recipe
€3,39