Marinated fish with sunny flavours
Ingredients
For
4
personnes
- 800g of white fish (cod, pollock, etc.)
- 2 tablespoons of mild-flavoured olive oil
- 3 tablespoons of lime juice
- 1 tablespoon of finely chopped thyme
- ½ teaspoon of turmeric
- 2 tablespoons of honey
- Salt and pepper
Tip
To bring out the flavours of this cod, use a mild-tasting olive oil from PDO Nice, PDO Nyons, or AOC Languedoc of the Amellau variety, Argoudeil, Cailletier, Clermontaise, Courbeil, Grossane, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Verdale des Bouches-du-Rhône, Verdale de l’Hérault …
Instructions
- Soak the smoking board (for at least 30 minutes).
- Remove all the bones from the fish.
- Mix together the mild-flavoured olive oil, lemon juice, thyme, turmeric and honey, and brush the mixture over the fish. Season with salt and pepper.
- Preheat the barbecue to direct heat at around 150 °C. Place the drained wooden plank on the grill over the direct heat, close the lid and wait until you hear it crackling.
- Turn the board over, move it to the indirect heat and place the fish on top. Cook the fish for about 15 minutes. Remove the fish from the barbecue and leave it to rest for about 5 minutes before serving with basmati rice and a slice of lemon.
Tip
To bring out the flavours of this cod, use a mild-tasting olive oil from PDO Nice, PDO Nyons, or AOC Languedoc of the Amellau variety, Argoudeil, Cailletier, Clermontaise, Courbeil, Grossane, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Verdale des Bouches-du-Rhône, Verdale de l’Hérault …
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!
You might also be interested in
Cod fillet with potato scales, butternut squash purée and clementine sauce