Difficulty:[usr 2]
Cut your cod fillets into 4 equal portions.
Toss them in 2 tablespoons of olive oil, salt and pepper.
Cook on the grill.
Open and drain the bouquetière of vegetables, cut into brunoise (in small dice), peel and cut into brunoise the onion, peel and seed the tomato, cut into brunoise.
In a sauté pan, put 4 tablespoons of olive oil.
Pour in the onion brunoise, let it sweat and then pour the vegetable brunoise, let it sweat again, moisten with the vermouth, let reduce until dry, add the curry and the star anise, then the diced tomatoes and finally the chopped chervil, season with salt and pepper.
Place the grapeseed oil in a high-sided saucepan. Heat strongly, add the parsley, drain, salt and pepper.
Place the marinière on the center of each plate, place the cod steak on top and arrange the fried parsley all around.
