- 1.2 kg cod fillet
- 2 lemons
- Zest from one lemon
- 1 large sprig of thyme – leaves removed
- 1 bunch chopped parsley
- 1 large sprig of rosemary – leaves removed
- 400g Le Paludier de Guérande coarse grey salt
- 100g cornflour
- 150g flaked almonds
- 1 tbsp freshly-milled pepper
- 1 tsp powdered cinnamon
- 1 tsp powdered coriander
For 6 people
Preparation time: 10 minutes
This is a diet recipe.
Scrub the lemons in water and cut them into very thin slices. Rinse and dry the cod.
Pre-heat the oven to thermostat 200°C.
Mix the Le Paludier de Guérande coarse grey salt with the pepper, powdered cinnamon and coriander, lemon zest, cornflour, thyme, rosemary and flaked almonds. Mix well.
Place half the lemon slices in the base of a large dish.
Place the fish on top of the lemon slices.
Cover the fish with the rest of the lemon slices, the chopped parsley and the salty mixture.
Place in the oven for 20 minutes.
As soon as it is removed from the oven, break the salt crust and gently lift the fish out.
Arrange the fish on a plate and serve with a herby sauce or a mixed salad.
It is very important to lay out the herbs and lemon, as the fish will have had its skin removed.
It is important to break the salt crust immediately after the fish is removed from the oven.