2 pieces Royal Greenland Nutaaq® cod, 180 g each
2 tbsp. cream cheese
2 tbsp. chopped herbs (parsley, coriander, chervil)
a squeeze of lemon juice
salt & pepper
10 cooked new potatoes cut into quarters
1 red onion, peeled and cut into wedges
1 clove of garlic, smashed
1 sprig of thyme chopped
70 g cooked green beans
Season the cod and place it on a greased tray, flesh side up.
Bake the cod in the oven at 180ºC for 4-5 min. Take the cod out of the oven and spread the cream cheese over half of each piece of fish. Return it to the oven and cook for another 3-4 min.
Sauté the new potatoes and onions with the garlic and thyme in a hot frying pan, season with salt and pepper. Just before serving, add the cooked green beans.
Put the basil, parmesan, garlic & pine nuts in a food processor and add 2 tbsp. of olive oil. Blend slowly to a paste and add the rest of the oil while blending and season with salt and pepper.
Serve by spooning the sautéed potatoes and onion into the middle of each plate.
Place a piece of Nutaaq® cod on top of the potatoes and drizzle the plate with pesto. Finish by garnishing with cooked cherry tomatoes and parsnip crisps.