Almond cod with braised tomatoes - recipe | FoodPal
Preheat oven to 220 degrees (upper-lower heat). Heat olive oil in a non-stick frying pan over medium heat. Season fish with salt and pepper and sear for 2-3 min
Ingredients
- 7 ½ (150 g) Cherry tomatoes, cocktail tomatoes (fresh)
- 1 Teaspoon Olive oil
- 175 g Alaska pollock, pollock fillet (fresh or frozen, organic)
- ⅓ Tablespoon Salt, table salt, sea salt
- ⅓ Tablespoon Pepper (black)
- 1 Pinch(s) Basil (fresh or dried)
- 1 Pinch(s) Thyme (dried)
- ½ (40 g) Lemon (fresh)
- 20 g Almond leaves (tender)
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