Back of cod and its vegetables

Publiée le 29/11/2018



According to a cook recipe from

Frédérique Cailloce
Conseillère culinaire Vigean

Back of cod and vegetables at the Prim'Olive Vigean

Preparation: ...
Cooking: ...
Rest: /


  • 1 cod back of 350-400 grs
  • 4 carrots
  • 6 new turnips
  • 3 cloves of garlic
  • 2 branches of thyme
  • 10 grains of pink berries
  • 1 teaspoon of dill
  • 3 tablespoons of Prim'olive Vigean
  • salt and pepper


  1. 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.
  2. 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
  3. Dress on a plate or in a dish.

Nutrition advantage


Good taste tasting!
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