Cod fillet, with sauce vierge
Ingredients
For
4
personnes
- 4 cod fillets (4 x 150g)
- Two handfuls of coarse salt
- 2 round courgettes
- 250g snow peas
- Salt, pepper, mild-flavoured olive oil
For the sauce vierge:
- a small clove of garlic, chopped
- 1 shallot, finely chopped
- A tomato
- A pinch of sugar
- 4 large basil leaves
- 10cl of mild-flavoured olive oil
- ½ teaspoon of balsamic vinegar
Tip
Annelyse Chardon’s tip: I serve it with rice to make a complete meal.As for olive oil, we recommend a ‘subtle-flavoured’ variety – that is, a mild olive oil (not too bitter or pungent) – as the olives are harvested when fully ripe. Which ‘subtle-flavoured’ olive oil should you choose? Nyons olive oil PDO, Nice olive oil PDO, Languedoc olive oil PDO, French olive oils made from the Tanche, Cailletier, Lucques and Grossane varieties…
Instructions
- Sprinkle coarse salt all over the fish portions, leave to marinate for 10 minutes in the fridge, then rinse.
Finely chop the garlic and shallot. Place them in a small saucepan with half the olive oil and heat over a low heat for 5 minutes to cook the vegetables without browning them.
- Heat 1 tablespoon of olive oil in a large frying pan and fry the courgettes (sliced into rounds) and snow peas for 5 minutes over a high heat until golden brown. Season with salt and pepper, then set aside.
- In the same frying pan, add another tablespoon of olive oil and cook the cod fillets over a medium heat for 3 to 5 minutes on each side.
Remove the seeds from the tomato and dice it very finely, then add it to the garlic and shallot mixture, along with the chopped basil, the rest of the olive oil, a pinch of sugar, salt, pepper and balsamic vinegar.
- Arrange the vegetables on the plates, divide the portions of fish between them and drizzle with sauce vierge.
Tip
Annelyse Chardon’s tip: I serve it with rice to make a complete meal.As for olive oil, we recommend a ‘subtle-flavoured’ variety – that is, a mild olive oil (not too bitter or pungent) – as the olives are harvested when fully ripe. Which ‘subtle-flavoured’ olive oil should you choose? Nyons olive oil PDO, Nice olive oil PDO, Languedoc olive oil PDO, French olive oils made from the Tanche, Cailletier, Lucques and Grossane varieties…
We recommend...
For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.
Don’t have any? Then choose a PDO huile d'olive de Nice!
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