Baked cod in mustard/walnut crust on a romana salad and spinach bed with three cherry tomatoes, two tablespoons of corn and half and avocado.
With a mustard, walnut oil and white balsamico vinaigrette.
For the fish:
- 3 pieces of cod
- 200g walnuts
- 9 small tomatoes (or three big ones)
- 1 avocado
- 200g corn
For the vinaigrette:
- 2tbsp walnut oil
- 1tbsp apple vinegar
- 1tbsp tab water
- 1tsp mustard
Crush the walnuts. Clean the cod filet and coat it thin in mustard, then toss it in the crushed walnuts. Bake it in the preheated oven for 25minutes at 200 C.
While the fish is in the oven prepare your vegetables and salad.
For the vinaigrette mix 2 tablespoons of the walnut oil with 1 tbsp of apple vinegar and 1 tbsp of water. Then add 1 tsp of mustard.
This recipe was inspired by @fitmencook on instagram.