For this second day back at school, we’re betting on an easy dish: fish with vegetables. The opportunity to showcase summer vegetables like green beans. Basic, you say? Well thought out, we say. Indeed, the green beans are first cooked in water to soften them, then fried with butter and garlic to bring maximum flavor.
For its part, the cod back is seared in melted butter with bay leaf. To accentuate the “green” side of the dish, we add a maximum of aromatic herbs, always varied: chives, chervil, thyme.
A drizzle of lemon juice to finish and there you have a lovely back-to-school dish.
To complete, you can add a portion of quinoa, potatoes, brown rice, etc.
The recipe for beautiful cod is here.
Tuesday’s recipe: Roasted cod with herbs and grilled green beans with butter and garlic
For 4 people
Preparation: 15 minutes
Cooking: 28 minutes
2 cod backs
500 g fresh green beans
3 cloves of garlic
1 bunch of fresh herbs (chives, chervil, thyme, etc.)
60 g butter
1 tbsp soy sauce
1 bay leaf
the juice of 1 lemon
We trim the green beans. We peel the garlic cloves and cut them into strips. We chop the herbs.
Cook the green beans for 15 minutes in boiling salted water. Then rinse them in cold water.
In a frying pan, melt half of the butter with the garlic. Sauté the beans for 5 minutes. Deglaze with the soy sauce.
In a second pan, melt the remaining butter with the bay leaf. Sear the cod fillets for 2 minutes on each side. Add salt and pepper. Add the herbs and lemon juice; cook for another 3 minutes depending on the thickness of the fillets, basting regularly with the juice.
The fish is served with green beans.
Discover the recipe for Roasted cod with herbs and green beans grilled with butter and garlic
Happy Tuesday!
