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Le Chaudron recipe
Brochettes de poisson et légumes
Fish and vegetable skewers
⏱ 30 minServes 4Medium250 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
600 g (21 oz)cod, cubed
1zucchini
1red bell pepper
1red onion
2 tbspolive oil
1lemon
1 pinchherbes de Provence
1 pinchsalt
- 600 g (21 oz) cod, cubed
- 1 zucchini
- 1 red bell pepper
- 1 red onion
- 2 tbsp olive oil
- 1 lemon
- 1 pinch herbes de Provence
- 1 pinch salt
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
02 — Equipment
03 — Method
- Cut the zucchini into thick rounds, the bell pepper into squares and the red onion into wedges about the size of the fish cubes.
- Make a marinade with the olive oil, lemon juice, herbes de Provence and a pinch of salt.
- Coat the cod and vegetables in the marinade and refrigerate 10 min.
- Thread onto the skewers, alternating fish and vegetables.
- Cook the skewers on the hot grill for 10 min, turning often.
- Check the fish is opaque and the vegetables tender, then serve right away with a lemon wedge.
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