Chef For A Day – Episode 5: Cod fillet au gratin with pistachio pesto and olive cream.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino is often less expensive than parmesan.

pistachios

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are more affordable and still provide crunch.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative for cooking.

Dip the cod fillets in a beaten egg.

Coat the fillets with plenty of breadcrumbs.

Fry an unpeeled garlic clove in extra-virgin olive oil.

Cook the fillets in the same pan for 5 minutes on each side.

Cut the tomato into cubes and add fresh parsley.

Season the cod directly in the pan with salt and pepper.

Dress the tomato salad with the buononaturale Black olive patè and Capers in oil.

Create a bed of the buononaturale Pistachio pesto.

Serve the cod with the tomato salad.

Decorate your dish with a drizzle of oil.

Cooking Techniques

Spice Level:

Allergens