Bart's Recipes
Preheat the oven to 180 degrees. In a bowl, combine the lemon zest and juice of the half lemon with the minced garlic, finely chopped fresh dill and olive oil. Season this gremolata with a pinch of Celtic sea salt and freshly ground black pepper.
Place the wild cod fillet in the middle of a baking dish. Spread half of the gremolata over the top of the fish. Distribute the tender-stem broccoli around the cod and drizzle the vegetables with the remaining gremolata. Slide the dish into the preheated oven.
Bake the fish and the tender-stem broccoli for twelve to fifteen minutes until cooked through. Check that the cod is white and flakes easily with gentle pressure. Ensure the broccoli is tender-crisp and still has a firm bite. Remove the baking dish from the oven.
Sprinkle the lightly roasted pine nuts over the fish and vegetables. Spoon the cod and tender-stem broccoli onto plates, pour any remaining liquid from the dish over them and serve immediately.
