Delicious, easy and quick, Tuesday’s recipe has it all.
For this second day back at school, we’re betting on an easy dish: fish with vegetables. The opportunity to showcase summer vegetables like green beans. Basic, you say? Well thought out, we say. Indeed, the green beans are first cooked in water to soften them, then fried with butter and garlic to bring maximum flavor.
For its part, the cod back is seared in melted butter with bay leaf. To accentuate the “green” side of the dish, we add a maximum of aromatic herbs, always varied: chives, chervil, thyme.
A drizzle of lemon juice to finish and there you have a lovely back-to-school dish.
To complete, you can add a portion of quinoa, potatoes, brown rice, etc.
The recipe for beautiful cod is here.
Tuesday’s recipe: Roasted cod with herbs and grilled green beans with butter and garlic
For 4 people
Preparation: 15 minutes
Cooking: 28 minutes
2 cod backs
500 g fresh green beans
3 cloves of garlic
1 bunch of fresh herbs (chives, chervil, thyme, etc.)
60 g butter
1 tbsp soy sauce
1 bay leaf
the juice of 1 lemon
We trim the green beans. We peel the garlic cloves and cut them into strips. We chop the herbs.
Cook the green beans for 15 minutes in boiling salted water. Then rinse them in cold water.
In a…
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