Cod loin with summer virgin oil

Ingredients

  • 50g yellow cherry tomatoes
  • 50g red cherry tomatoes 
  • 50g black cherry tomatoes
  • 25g capers
  • 30g black olives
  • 1/2 shallot
  • 1/4 bunch of chives
  • 75g Beauj'Olive with lemon extract
  • 3 cod loins
  • Beauj'Olive with lemon extract
  • Salt and pepper

Préparation

  • Cut the cherry tomatoes and black olives in half. Finely chop the shallot and thinly slice the chives. Mix everything together with the capers and the Beauj'Olive with lemon extract. Season lightly with salt and pepper, then refrigerate.
  • Season the cod loins with salt. Place a sheet of parchment paper in the bottom of a pan and heat over medium heat. Add a dash of Beauj'Olive with lemon extract and place the cod loins skin-side down (the side with the darker markings). Cook for 3 to 4 minutes, depending on the thickness of the fillets.
  • Carefully flip the cod loins and transfer them to a fan-assisted oven at 180°C (350°F) for 6 minutes.
    If the tip of a knife slides easily into the flesh, the fish is cooked!
  • Serve immediately with a generous spoonful of the virgin sauce.

Enjoy your meal!