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Pecan cod with sautéed brussels sprouts
Pecan cod with sautéed brussels sprouts
Sweet. Nutty. Rich. This is true comfort food. A crunchy nut topping adds to the texture of this dish, honey adds a hint of sweetness, and pancetta brussels sprouts tie it all together.
- Serves: 4
- Meal type:
- Species: Cod
Ingredients
- 4 x 113-170 g Atlantic Cod Fillets (product #3485), thawed
- 15 ml honey
- 37 ml fresh thyme
- 237 ml pecans, crushed
- 60 ml butter
- 710 ml brussel sprouts, shaved
- 59 ml apple cider vinegar
- 118 ml pancetta, diced
Method
1) Brush a thin layer of honey on top of cod fillets.
2) In a shallow bowl, mix crushed pecans and thyme. Top cod with pecan mixture, patting it down to stay.
3) Line a baking sheet with parchment paper, and add cod. Bake at 350°F (180°C) for 10 minutes, or until cooked through.
4) For the brussels sprouts, heat a sauté pan to medium-high heat, and add butter and pancetta. Sauté until crispy, about 5 minutes. Then add brussels sprouts and sauté for another minute.
5) Plate with the cod on a bed of brussels sprouts.
