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Cabillaud aux Herbes
Cod with a herb crust
Preparation info
Serves
4
Difficulty
Easy
Ready in
25 min
Appears in
The Cooking of Provence
Published 1995
Although cod is not a fish caught in the Mediterranean, it lends itself well to the flavours native to Provence.
Ingredients
Method
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