Grilled cod with zucchini and sauce virgin

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20min

•

Easy

This is such an easy and tasty dish. A nice dish full of roasted zucchini and a very juicy piece of cod.

This is such an easy and tasty dish. A nice dish full of roasted zucchini and a very juicy piece of cod.
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Ingredients

What do you need?

Quantity: 4P

500 g cod fillet without skin
1 branch fresh lemon thyme
2 round green and 1 long yellow zucchini, each cut into quarters
Pepper & salt
Garlic
2 tbsp olive oil

Sauce Vierge:
1 large tomato cut into small cubes
2 cloves of look finely grated
Juice and sixth of 1 lemon
½ bone basil finely chopped
½ bone dill finely chopped
1 Shallot finely chopped
Black pepper from the mill, sea salt

500 g cod fillet without skin
1 branch fresh lemon thyme
2 round green and 1 long yellow zucchini, each cut into quarters
Pepper & salt
Garlic
2 tbsp olive oil

Sauce Vierge:
1 large tomato cut into small cubes
2 cloves of look finely grated
Juice and sixth of 1 lemon
½ bone basil finely chopped
½ bone dill finely chopped
1 Shallot finely chopped
Black pepper from the mill, sea salt

Preparation method

How do you make this?

Place the cod on a plate, add 1 tbsp of olive oil and rub it completely, season on both sides with Pezo and place in the middle of the grid plate.

Do the same with the courgettes.

Rub the segments with 1 tbsp olive oil, garlic powder and pezo, arrange them straight along the cod together with the thyme sprigs.

Roast everything at 200 ° for 10 minutes.

Meanwhile, make the sauce Vierge.

Mix everything under each other and season with salt and pepper.

Divide the fish and vegetables over the plates and serve the sauce Vierge.

Almost all fresh herbs fit in the sauce virgin, so go wild with it!

Social

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Did you recreate this recipe and was it tasty? Then definitely share it on social media and tag @sofiedumontchef! I would love that! Enjoy.