Family Best Time >> Food

Cod roasted with ginger and Indian spices


Ingredients:2/3 people
  • cod fillet
    350/400 g
  • tomatoes
    1 nice fleshy
  • grated fresh ginger
    1 good tablespoon
  • flat-leaf parsley
    1 bunch
  • Espelette pepper
    2/3 pinches
  • Sichuan pepper
    1/2 teaspoon
  • freeze-dried pink berries
    1/2 teaspoon
  • coarse salt from Noirmoutiers Island
    1/2 teaspoon
  • Indian curry
    1/2 teaspoon
  • butter
    2/3 nuts


Preparation:
  • Preparation time:25 minutes
  • Cooking time:15 minutes


Difficulty:[usr 2 ]

Put the Sichuan pepper, the freeze-dried pink peppercorns, the Indian curry, the coarse salt from the island of Noirmoutiers and the Espelette pepper in a mortar, crush to crush and mix well.

Peel, deseed the tomato, cut it into small dice.

Finely chop the parsley.

In a stainless steel or terracotta dish, place the trimmed cod fillet.

Sprinkle over the spices, diced tomato and flat-leaf parsley.

Preheat the oven to th.8 (200°C).

Place the knobs of butter on the fish and moisten with a small glass of water.

Put in the oven for about fifteen minutes, check that the fish is hot in the center using the tip of a knife.

Serve as is.

You can accompany this dish with a Virgin Sauce.