2 tomatoes
3 cloves of garlic
30 gr. dry breadcrumbs
extra virgin olive oil
10 hazelnuts
10 almonds
salt
20 gr. sesame (unroasted)
2 g. ground cumin
parsley
Preparation:
Wash the potatoes, leave the skin and cut them into wedges. Place them in a bowl and
sprinkle some oil. Crush the sesame, cumin, and salt in a mortar and add it on the
potatoes. Mix well so that they are smeared with the sauce. Arrange them on a baking
tray, next to the tomatoes (with a cross-shaped cut ) and garlic (unpeeled). Sprinkle it
all with a little oil . Bake 180°C-356ºF for 20 minutes (in a preheated oven). Reserve
the potato wedges. Peel the garlic cloves and tomatoes and place them in the blender
cup. Add the hazelnuts and almonds (both chopped). Add in the breadcrumbs, pour a
little oil, season and process. Reserve.
Clean the codfish, cut into 4 portions, and season them; place them on the baking tray
(previously smeared with olive oil), and top the codfish fish with the processed mixture.
Bake at 180°C-356ºF for 5 minutes. Allow another 5 minutes under the broiler (adding
in the potatoes so they get warm ). Serve the codfish accompanied by the potato
wedges. Garnish with chopped parsley.
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Haddock Fillet with Endives, Raisins and Pistachios

Code37

Ingredients for 4 people:
1 haddock, of about 1 kg
39