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Le Chaudron recipe
Dos de cabillaud rôti
Roast cod with tomatoes and olives
⏱ 25 minServes 4Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4thick cod loins180 g (6 oz) each
4Roma tomatoes, quartered
200 g (7 oz)Nyons black olives
3 tbspextra-virgin olive oil
2 clovesgarlic, crushed
1bunch of fresh thyme
1organic lemon
1 pinchfleur de sel (flaky sea salt)
- 4 thick cod loins 180 g (6 oz) each
- 4 Roma tomatoes, quartered
- 200 g (7 oz) Nyons black olives
- 3 tbsp extra-virgin olive oil
- 2 cloves garlic, crushed
- 1 bunch of fresh thyme
- 1 organic lemon
- 1 pinch fleur de sel (flaky sea 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.
03 — Method
- Take the cod out 30 minutes before cooking so it comes to room temperature.
- Preheat the oven to 200 °C (400 °F) fan while you prepare everything else.
- Put the tomato wedges and olives in the baking dish, drizzle with olive oil and sprinkle with thyme leaves.
- Roast for 15 minutes at 200 °C (400 °F) so they start to soften and release their juices.
- Brush the cod with olive oil and season generously on both sides.
- Lay the fish on the roasted vegetables and top with lemon zest and crushed garlic.
- Bake for 12 minutes at 200 °C (400 °F) until the fish flakes easily with a fork.
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