Chef For A Day – Episode 5: Cod fillet au gratin with pistachio pesto accompanied by a side dish of tomatoes and olive cream.

Chef For A Day – Episode 5: Cod fillet au gratin with pistachio pesto accompanied by a side dish of tomatoes and olive cream.

The monthly #chefforaday appointment with Chef Vincenzo Squarciafico is back. There are plenty of ways to combine buononaturale’s products with fish. We believe that Chef Vincenzo Squarciafico has hit the mark with this recipe. To learn how to become #chefforaday just watch this video. Share this amazing recipe and let us know your thoughts.

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INGREDIENTS for 2 portions:

• 50g buononaturale Pistachio pesto;
• 50g buononaturale Black olive patè;
• 20g buononaturale Capers in oil;
• 2 cod fillets;
• 1 beaten egg;
• Breadcrumbs to taste;
• 1 tomato and 1 clove of garlic;
• Extra-virgin olive oil, salt, and parsley to taste.

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PROCEDURE:

1. Dip the cod fillets in a beaten egg;
2. Coat the fillets with plenty of breadcrumbs;
3. Fry an unpeeled garlic clove in extra-virgin olive oil;
4. Cook the fillets in the same pan for 5 minutes on each side;
5. Cut the tomato into cubes and add fresh parsley;
6. Season the cod directly in the pan with salt and pepper;
7. Dress the tomato salad with the buononaturale Black olive patè and Capers in oil;
8. Create a bed of the buononaturale Pistachio pesto;
9. Serve the cod with the tomato salad;
10. Decorate your dish with a drizzle of oil.

Enjoy your meal, Chef For A Day!