Fillet of cod with confit tomatoes and pepper, toasted croutons

A dish inspired by the famous French artist Claude Monet, who was not only a remarkable artist but quite a good cook as well. His favourite ingredients included cod and fresh vegetables from his garden.

• serves

  2-4

• prep

  15 minutes

• cook

  15 minutes

• difficulty

  Easy

Stream free On Demand

Episode 2

episode • Guillaume's French Atlantic • 

cooking • 

47m

G

episode • Guillaume's French Atlantic • 

cooking • 

47m

G

Ingredients

• 2 tbsp olive oil
• 500 g cod fillet or blue eye trevalla

Vegetables

• 100 ml extra virgin olive oil
• 200 g trussed cherry tomatoes
• 1 lemon, zested in wide strips
• 4 bay leaves
• 6 sprigs thyme
• Sea salt, to taste
• 3 pearl onions, thinly sliced
• 5 cloves new garlic
• 1 large zucchini, cut 1 cm dice
• 8 baby yellow and green peppers

Croutons

• 50 ml olive oil
• 100 g sourdough, torn roughly into about 1 cm pieces
• 2 garlic cloves, finely chopped
• 2 tbsp chopped parsley

Herbs, to garnish

• 2 tbsp parsley leaves
• 2 tbsp chervil leaves
• 2 tbsp chives batons

Instructions

1. For the vegetables, place 60 ml (¼ cup) of olive oil in a frying pan over medium heat. Add the cherry tomatoes, lemon zest, bay leaves, thyme, sea salt, spring onion. Reduce the heat to low and cook for about 15 minutes or until the tomatoes start releasing their juices. Remove the pan from the heat and set aside.
   
2. Place another large frying pan over high heat. Add the olive oil, zucchini and whole baby peppers and cook, tossing regularly until the vegetables are golden. Remove from the heat and set aside.
   
3. For the croutons, place a frying pan over medium heat. Add the olive oil and torn bread and toss to coat. Add the chopped garlic and cook, stirring regularly until golden. Add the parsley, toss to combine well, then remove from the pan and set aside.
   
4. For the cod, return the frying pan to high heat. When hot, add 2 tablespoons of oil. Add the cod and cook for about 7 minutes on each side, or until golden and cooked through.
   
5. Place the cod onto the serving plate, place over the peppers, tomatoes, zucchini and croutons. Add lemon juice to the cooking juices from the tomatoes, then pour over the cod and garnish with herbs.

Photography by Blink TV. Styling by Blink TV. Food preparation by Guillaume Brahimi.

From Normandy to the Spanish border, follow Guillaume Brahimi along the French Atlantic at SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Episode 2

episode • Guillaume's French Atlantic • 

cooking • 

47m

G

episode • Guillaume's French Atlantic • 

cooking • 

47m

G