Cod fillet and sauce vierge

Cod fillet and sauce vierge

4 persons
10 minutes
10 minutes
10 minutes
Olive oil or Olives used : Nyons PDO

Tips and tricks

Annelyse’s tips : serve with rice for a meal.


  • 4 portions cod fillet (4x150g)
  • Two handful of salt
  • 2 zucchinis (round)
  • 250g snow peas
  • Salt, pepper, subtle olive oil
  • For the “sauce vierge” :
  • 1 small crushed garlic clove
  • 1 sliced shallot
  • 1 tomato
  • A pinch of sugar
  • 4 big leaves basil
  • 10cl subtle olive oil
  • 1/2 tsp balsamic vinegar
  • Put the salt on each side of the fish, keep 10 min in the fridge and rinse.
  • Crush the garlic and slice the shallot. Cook on low heat with 5cl olive oil (without browning them).
  • Heat 1 tbsp olive oil in a large stove and brown sliced zucchinis and snow peas for 5 min on high heat. Salt and pepper. Set aside.
  • In the same stove, heat 1 tbsp olive oil and cook the fish on middle heat (3 to 5 min on each side).
  • Seed the tomato, cut it into small squares, add it to the garlic/shallot mixture with sliced basil, the remaining olive oil, the sugar pinch, salt, pepper and balsamic vinegar.
  • Prepare the plate : put first the vegetables, then the fish and spread the sauce vierge.

Web site :

Thanks to Annelyse Chardon

Facebook IconYouTube IconNous rejoindre sur PinterestNous rejoindre sur Pinterest