Lacquered cod is the good choice this summer

Entree Melon Cabillaud

We have good news for all those wild about skewers and lacquered meats found in Japanese and stylish restaurants … the “fish” version for summer is just as sweet & sour as it is addictive. We wager everything on the soya cod… Quite simply: delicious.

For 4 persons

Preparation: 35 minutes

Cooking: 10 minutes

Place the chunks of cod in some coarse salt (totally cover up the chunks and leave for 10 min). Then rinse abundantly under cold water and set aside in a fresh place.

Prepare the sauce to lacquer the fish: mix the honey with the olive oil and the soya sauce. Add the grated skin of the two lemons and the juice.

Cook à la plancha or in a hot pan, with sulfurized paper at the bottom, the skin side of the cod for 2 min, then lacquer the flesh side of the cod with the mixture soya/lemon /olive oil/honey.

Finish the cooking by baking the cod at 180°C during 8 min.

Peel the melon and remove the seeds.

Cut the melon flesh into slices and pan fry it with olive oil in a warm pan in order to obtain quick colouration without cooking it.

Lacquer the melon from the Haut-Poitou with the same mix as for the fish, finish by adding a twig of lavender.

When serving, place in a flat plate the snacked melon, then add the chunk of cod.

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1 melon from the Haut-Poitou IGP

520 g of cod

100 cl of sweet soya sauce

45 g of flower honey

2 untreated yellow lemons

1 sprig of lavender

150 g of olive oil

Coarse salt 

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