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Le Chaudron recipe
Cabillaud sauce vierge
Pan-seared cod with sauce vierge
⏱ 30 minServes 4Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4skin-on cod fillets, 180 g / 6 oz
6ripe Roma tomatoes
8 tbspgood extra-virgin olive oil
2lemons
4 clovesgarlic
1bunch of fresh basil
1bunch of chives
2 tbspcapers in vinegar
1 tbspwhite balsamic vinegar
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 4 skin-on cod fillets, 180 g / 6 oz
- 6 ripe Roma tomatoes
- 8 tbsp good extra-virgin olive oil
- 2 lemons
- 4 cloves garlic
- 1 bunch of fresh basil
- 1 bunch of chives
- 2 tbsp capers in vinegar
- 1 tbsp white balsamic vinegar
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
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
- Make the sauce vierge first so the flavors can develop: blanch the 6 tomatoes 30 seconds in boiling water, plunge into ice water and peel with the tip of a knife.
- Quarter and seed the peeled tomatoes and cut the flesh into small, even 5 mm (¼ in) dice.
- Remove the germ from the 4 garlic cloves and chop very finely. Finely chop the basil and chives, keeping a few whole basil leaves for garnish.
- In the medium bowl, combine the diced tomatoes, garlic, drained chopped capers, herbs and the grated zest of 1 lemon.
- Dress with 6 tbsp extra-virgin olive oil, the juice of 1 lemon, the white balsamic, fleur de sel and freshly ground pepper. Let stand 30 minutes at room temperature.
- Pat the cod dry with paper towels so the skin crisps up.
- Heat the remaining 2 tbsp olive oil in the large nonstick skillet over medium-high heat. Season the cod and cook skin side down for 5 minutes without moving it.
- Turn gently and cook 2 more minutes until just opaque. Plate skin side up on warm plates, spoon over plenty of sauce vierge and serve right away.
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