Cod with gomasio and zucchini


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
200°C oven


  • 4 zucchini (courgettes)
  • 2 red onions
  • 1 teaspoon fine sea salt
  • 3 tablespoons sesame seeds
  • 1 bunch dill
  • 4 cod loin fillets
  • 100 ml olive oil

1 baking dish

1 chopping board

1 vegetable peeler

1 sheet foil


Peel strips of zucchini (until you reach the core) with a vegetable peeler. Peel and slice the red onions into rings.

Preheat the oven to 200°C.

Mix the sea salt and sesame seeds together to make gomasio.

Roughly chop the dill.

Lay the onion rings in the bottom of a baking dish, place the fish fillets on top, sprinkle with the gomasio (sesame–salt mixture) and dill.

Arrange the zucchini strips on top and drizzle with olive oil.

Cover with foil and bake for 15 minutes.