Back of cod and its vegetables
Publiée le 29/11/2018
According to a cook recipe from
Conseillère culinaire Vigean
Back of cod and vegetables at the Prim'Olive Vigean
- In a frying pan cook to choke the vegetables (cut into pieces) with the garlic (cut in half), the sprig of thyme and a spoon of oil for 25 minutes (extend if necessary)
Add a spoon of Prim'Olive oil at the end of cooking, then set aside.
- Cook the cod back on low heat for ¼ hour in a hot oiled skillet.
Add dill, pink berries, salt, pepper and sprig of thyme
- Dress on a plate or in a dish.