To make the sauce, fry the tomatoes and garlic in a drizzle of olive oil and then pop in the pestle and mortar.
Fry the bread and nuts in oil for 2 minutes until just toasted then chop on a board until quite fine. Put half in a pestle and mortar with all the other sauce ingredients and pound until smooth. Season with salt and pepper. Mix together the almonds, lemon zest and parsley.
Meanwhile, put half the oil into a pan and heat until hot. Add the cod and cook for 3 to 4 minutes. Flip over and brush the top with mustard. Spoon the crumb on top and roast for 2 minutes in the oven.
To serve, spoon the sauce onto a plate and top with the cod.
To make the sauce, fry the tomatoes and garlic in a drizzle of olive oil and then pop in the pestle and mortar.
Fry the bread and nuts in oil for 2 minutes until just toasted then chop on a board until quite fine. Put half in a pestle and mortar with all the other sauce ingredients and pound until smooth. Season with salt and pepper. Mix together the almonds, lemon zest and parsley.
Meanwhile, put half the oil into a pan and heat until hot. Add the cod and cook for 3 to 4 minutes. Flip over and brush the top with mustard. Spoon the crumb on top and roast for 2 minutes in the oven.
To serve, spoon the sauce onto a plate and top with the cod.
