Cod with herb crust and quinoa tomato salsa


Serves 4 (appetizer)

200g Ardo Quinoa
100 g Ardo Mediterranean Brunoise
10g Ardo Italian Herb Mix
50g Ardo Salsa Mexicana
20 Ardo Cherry Tomatoes
4x 100g cod fillets
30g soft butter
30g panko breadcrumbs
100g tomato puree (passata)
Dash of olive oil
Salt and pepper


Gluten, Milk


  1. Prepare the herb crust by mixing the soft butter with the panko breadcrumbs and the Ardo Italian Herbs.
  2. Place the mixture on a sheet of baking paper and flatten with a rolling pin. Place it in the refrigerator to chill.
  3. Lightly brown the fish fillets in a dash of olive oil. Then place them on a baking tray. Put a slice of herb crust on top of each fish fillet.
  4. Then sauté the Ardo Mediterranean Brunoise in a dash of olive oil. Add the tomato puree and the Ardo Salsa Mexicana herb mix. Simmer until the vegetables are done. Mix in the 200g defrosted Ardo Quinoa. Season to taste with salt and pepper.
  5. Bake the cod fillets for 12 minutes in a hot oven (200°C).
  6. Place the Ardo cherry tomatoes in an oven dish with a dash of olive oil, salt and pepper. Bake them in the oven for 4 to 5 minutes.
  7. Pour a layer of quinoa tomato salsa on the plate, place the cod fillets on top, and arrange a few cherry tomatoes around them.


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