and pine nut crusted cod
4 cod fillets
50g Gruyère AOP, grated
2 tbsp pine nuts
100ml white wine
1 tbsp shallots, minced
1 tbsp parsley, chopped
1 tbsp curry powder
1 pinch cayenne pepper
Freshly ground pepper
Grate the Gruyère AOP and juice the lemon.
In a bowl, combine the Gruyère AOP, pine nuts,
lemon juice, curry powder, cayenne pepper,
pepper, 2 tbsp white wine, shallots and parsley.
The mixture should be quite firm and dense.
Preheat the oven to 180°. Coat one side of the
cod fillets with the mixture, pressing it down
well. Carefully place the fillets in a baking
dish. Pour the remaining wine in the base of the
Bake for around 10 minutes (this will vary
according to the thickness of the fillets) Once
cooked, place the dish briefly under the grill.
Serve the fish fillets with rice or a vegetable