Ingredients
Vinaigrette:
1/4 c olive oil
2 tbs hazelnut oil
2 tbs balsamic vinegar
Salt & pepper
16 small tomatoes halves
2 tbs chives
Main dish:
1 - 398 ml white beans
2 tbs olive oil
1 fennel root diced
1 sprig rosemary
2 sage leaves
4 tsp pastis
3 tbs olive oil
4 cod filet (6 oz)
3 tbs toasted chopped hazelnuts
1 tbs chives
Preparation
Mix all vinaigrette ingredients and reserve. Mash Beans coarsely with fork. Heat oil and add fennel, rosemary and sage. Cook 3-4 minutes. Remove rosemary and sage> Stir Pastis. Add beans and stir. Season with salt and pepper. Keep warm. Heat oven at 450. Cook cod with salt and pepper in oil 1-2 minutes. Flip cod and place in oven for 5 minutes or until fish is cooked. Serve by placing cod filet on mashed beans. Spoon some of the tomato salad on top et voila!!
