Baked Brussels Sprouts with Fish and Tomatoes
4 servings
45 minutes
Baked Brussels sprouts with fish and tomatoes is an elegant dish of French cuisine that combines the tenderness of cod, the freshness of vegetables, and the rich flavor of cheese. Historically, recipes with fish and cream originated in coastal regions of France, where the harmony of simple yet rich ingredients is appreciated. The taste of the dish is refined, with a slight sweetness from the Brussels sprouts, juiciness from the tomatoes, and an airy creamy-egg sauce. Baking gives it a special texture: the sprouts retain their firmness while the fish becomes soft and aromatic. This dish pairs wonderfully with a glass of white wine and will elegantly adorn a festive table.
1
Blanch Brussels sprouts in salted boiling water for 3-4 minutes, then drain and let dry.
- Brussels sprouts: 500 g
2
Dry the cod with a napkin, cut into small pieces, and season with salt and pepper.
- Cod fillet: 1 piece
- Salt: to taste
- Ground black pepper: to taste
3
Cut the tomatoes into large cubes.
- Tomatoes: 2 pieces
4
Grease the baking dish with oil and place the cod fillet in it.
- Olive oil: 1 tablespoon
5
Add cabbage and tomatoes.
- Brussels sprouts: 500 g
- Tomatoes: 2 pieces
6
Preheat the oven to 180°C.
7
Beat the eggs with cream, add cheese, mix, and season with a little salt and pepper.
- Chicken egg: 2 pieces
- Single cream 10% fat: 250 ml
- Hard cheese: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
8
Pour this mixture over the fish and vegetables, sprinkle with grated Parmesan, and place in the oven.
- Grated Parmesan cheese: 2 tablespoons
9
Bake for 30 minutes.
