OVEN BAKED COD WITH GRILLED ARTICHOKES AND BLUEBERRY SAUCE
2 cod filets
6 spoons of cornflakes
3 teaspoons of fresh rosemary, thinly chopped
1 egg, whisked
Fresh rosemary, whole
100 gr blueberries
2 teaspoons sugar
Olive oil, salt and pepper
Start from the fish. Put the cornflakes, together with the chopped rosemary, in a ziplock bag and use a rolling pin to make a crumble out of them. Dry the fish with some kitchen paper, then roll it in the flour, in the egg and finally in the cornflakes crumble. Set the oven on 180 degrees and, when warm, bake the fish for about 20 minutes (the time depends on how thick is your filet).
In the meantime, prepare the sauce. Put the blueberries into a small pot. Add the fresh rosemary, the sugar and a pinch of salt. Cook it until the blueberries are soft, then remove the rosemary and use a blender to get a nice and smooth sauce.
Cut the fennel into thin slices and the artichokes into quarters.
When all the parts are ready, compose your dish. Add two spoons of blueberry sauce to a plate, then place the fish on top, add some lemon zest and finally the row veggies. Sprinkle some olive oil and enjoy!