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Gruyère AOP
and pine nut crusted cod

From gruyere.com


  • 4 cod fillets
  • 50g Gruyère AOP, grated
  • 2 tbsp pine nuts
  • ½ lemon
  • 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 dish.

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 purée.



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