Cabillaud aux Fines Herbes

Name: Cabillaud aux Fines Herbes (Centre cut of cod cooked with herbs)
Yield: Serves Four
Cuisine: France
Ingredients: dry white wine, or dry cider, 3 or 4 tbs; dry white wine, or dry cider, 3 or 4 tbs; salt and pepper; salt and pepper; butter, 30 g (1 oz), softened; fresh parsley, chives, fennel and burnet – or three of the four; fresh parsley, chives, fennel and burnet – or three of the four; fresh parsley, chives, fennel and burnet – or three of the four; fresh parsley, chives, fennel and burnet – or three of the four

Centre cut of cod cooked with herbs

Preparation info

Serves
Four

Difficulty
Easy

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

About

This recipe from Normandy is simple and gives a good taste to the cod. Buy a centre cut weighing ¾ kg (1½ lb). You will also need:

Ingredients

fresh parsley, chives, fennel and burnet – or three of the four
butter, 30 g (1 oz

Europe
France
North West France
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Prepare the piece of cod by making deep diagonal incisions in it, starting from the middle of the side and cutting outwards. Wash the herbs and chop them finely, then work them and the seasoning into the softened butter. The next step is to stuff this prepared butter into the cuts which you have made in the cod. Then place the cod on a piece of buttered cooking parchment or aluminium foil, pour