Cabillaud aux Herbes

Cod with a herb crust


Preparation info

  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in

The Cooking of Provence

The Cooking of Provence

By Patricia Lousada

Published 1995

  • About

Although cod is not a fish caught in the Mediterranean, it lends itself well to the flavours native to Provence.


  • 750 g ( lb) cod fillets
  • 75 g (3


To remove the skin from the cod, lay the fish skin-side down on a chopping board. Place a knife with the blade at an angle under the edge of the skin and resting on the board. Pull the skin with the fingers of one hand while you hold the knife firm with the other hand (Fig. 1). The skin will peel away easily. If the fish is very fresh, you can peel off the