Baked Cod Supremes with Honey and Rosemary, Chestnuts and Persimmon 👨‍🍳

Baked Cod Supremes with Honey and Rosemary, Chestnuts and Persimmon 👨‍🍳

Ingredients

• 1 package of Cod Supremes

• 300g frozen chestnuts

• 1 small onion

• 1 clove of garlic

• 1 persimmon (small, ripe)

• 1 tbsp honey

• 1/2 tsp paprika

• Rosemary to taste

• Black pepper and salt to taste

• Olive oil to taste

Preparation

Thaw the cod supremes, rinse under cold running water, dry with paper towels, arrange in a baking dish without overlapping and drizzle with honey, rosemary leaves, black pepper and a drizzle of olive oil;

Bake in a preheated oven at 200°C for approximately 15 minutes (depending on the oven);

Sauté the chopped onion and garlic clove in olive oil, add the previously thawed chestnuts, season with salt, black pepper and paprika, and sauté;

Serve the cod fillets with the chestnuts, persimmon slices and arugula salad.