for 4 person

Fish

1 dl	water
1 dl	white wine
½ tsp	fish bouillon powder
1	shallot, finely chopped
6 sprig	dill
10	black pepper, crushed
700 g	(Nordstar) cod fillets
¾ tsp	salt
60 g	butter, soft
2 slice	toast bread, crust removed, finely chopped
1 tsp	mild mustard
1	organic lemon, use grated zest only
2 tbsp	dill, finely chopped
2 pinch	salt
a little	pepper

Tomato pilaf

1 tbsp	olive oil
1	onion, finely chopped
300 g	long grain rice (e.g. parboiled)
5 dl	tomato juice
2 dl	water
¾ tsp	salt
a little	pepper
250 g	cherry tomatoes, halved or quartered

How it's done

Fish

To make the stock, boil the water with all the other ingredients up to and including the peppercorns. Reduce the heat and allow the stock to reduce to approx. 75 ml. Strain the liquid and leave to cool a little. Pour half of the stock into the oven tray. Salt the cod fillets, place 2 fillets on top of each other in the stock, drizzle with the remaining stock. Mix the butter and all the other ingredients up to and including the pepper. Spoon the mixture over the cod fillets.

Baking

Bake for approx. 30 mins. in the centre of an oven preheated to 200°C.

Tomato pilaf

Heat the oil and sauté the onion. Add the rice, cook while stirring until translucent. Pour in the tomato juice and water all at once, bring to the boil, season. Reduce the heat, cover the rice and simmer for approx. 10 mins. over a medium heat. Stir in the cherry tomatoes and continue to simmer until all the liquid has been absorbed (approx. 10 mins.). Serve the tomato pilaf with the herb-crusted cod fillets.

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