Dutch stew with potatoes, Brussels sprouts, cod fillet, tapenade, almond shavings and crème fraîche.
Clean the sprouts.
Peel the potatoes and cut them into pieces. Boil them in water with salt in 20 minutes until done. Add the sprouts after 5 minutes.
In the meantime, preheat the oven to 200 ° C.
Place the cod on a baking tray covered with parchment paper. Brush with the tapenade and sprinkle with the almond shavings.
Bake the cod in the oven for about 20 minutes until done.
Drain the potatoes and sprouts and add the crème fraîche. Stamp with puree pestle. Add pepper and possibly salt.
Serve with the cod. Bon appétit! .
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