Two of cabillaud à la tapenade

Dos de cabillaud

As I already précisais in the recipe colin two au lard, I love the white fish, yes because I have the delicate palate (anything but good !) !!! But I hate to fall on edges, while I prefer the nets back to where I ask my nice fishmonger remove me correctly the edges. This recipe for cod fillet is a bestseller at home, because it is so simple to do that it becomes childish (I did not say let the children play with the oven !) ! Monsieur is a big fan of tapenade, and as we are not far from Nyons, we find very good, something to enjoy on the back of cod, finally… does not end when the pot of good bread (pfff these men…) !!!

I suggest you serve your fish with, as here, zucchini sautéed and seasoned with basil because it is still the season and it goes very well together (sorry no other arguments !).

Dos de cabillaud

Two of cabillaud à la tapenade

Ingredients (of 2 people)

  • 2 of the cabillaud
  • 4 tablespoons black olive tapenade
  • The juice of an untreated lemon
  • A drizzle of olive oil
  • Salt and pepper

Description

Preheat oven to 200 °.

Season the cod fillets on both sides (but not too much salt because salt tapenade will largely) and arrange them in a baking dish.

Pour a drizzle of olive oil and lemon juice on top and then add a thin layer of tapenade.

Bake 8-10 minutes (according to their size).

Dos de cabillaud

Then, it is simply, not !? You I told you so…

Go, good fish !

Emilie

4 commentaires

  1. Miam, miam, je note !
    Merci

  2. Cabillaud et tapenade, c’est une association qui me plait…

  3. Cabillaud, tapenade et aubergines se marient bien ensemble: argument suffisant! Pas la peine d’aller plus loin. Je verrais bien aussi un condiment citron salé/gingembre à la place de la tapenade.

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