Roasted cod fillet with Provençal herbs, Indian curry and sweet paprika

• Cod (back)
  4 pieces of 180 g
• garlic
  2 cloves
• chives
  1/2 bunch
• wild thyme
  1/2 boot
• rosemary
  2 sprigs
• Indian curry
  1 teaspoon
• sweet paprika
  1 teaspoon
• Guérande flower of salt
  
• Espelette pepper
  
• thyme
  
• olive oil
  2 tablespoons

• Preparation time:15 minutes
• Cooking time:10 minutes

Arrange the fish steaks in a baking dish.

Peel and finely chop the garlic.

Finely chop the chives and wild thyme

Sprinkle the top of the cobbles with the garlic, chives and wild thyme, add the paprika and curry, a little Guérande fleur de sel and thyme, finish with the Espelette pepper.

Drizzle with olive oil.

Put in the oven previously set at 200°C for about ten minutes.

Arrange on 4 hot plates.

A creation of Chef Hubert.