Cod with chorizo

Ingrédients

• 4 desalted cod loins of 180g
• 1 pinch of saffron
• 1 onion
• 2 garlic cloves
• 1 green pepper
• 1 red pepper
• 2 tomatoes
• 100 g chorizo
• Extra virgin olive oil
• Sherry Vinegar or Lemon
• Provençal herbs
• Lemon

Préparation

Preparation

The day before finish desalinating the cod

Chop the onion, peppers
Cut the tomato into large cubes
Chop the garlic
Cut the chorizo into thin julienne

Cooking

On a very hot and greased plancha plate cook the filling: pepper and onion,
add tomato, garlic and herbs, season moderately.

Dry the cod loins with a kitchen paper and cook the skin side of the fish first and 6 to 7 minutes on each side.
Grill the chorizo.

Plating

On a side bed, put the cod, top the julienned chorizo and sprinkle with Provençal herbs
Serve with lemon.