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

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