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Baked cod


Preparation time:30min


Cooking time:2h


Serves:4 persons

4 persons

A fish recipe from Chef Fancier of the Restaurant La Table VVG – Taipei, Taiwan.


for 4 persons

600 g cod
2 lemons
2 red onions
1 fennel
1 bunch thyme
Orange zest
1 eggplant from Japan
Bunch coriander
Mashed garlic
Olive oil
Salt and pepper


Fennel confit

Clean the fennel and its branches, cut into 4.
Wipe the pieces dry and put them in a dish with the thyme, orange zest, salt, and a little sugar.
Add a dash of olive oil over all and place in oven. Cook at low temperature (70 °) for 2 hours.

Aubergine puree

Put the eggplant, peeled beforehand, in a pan and heat gently.
Add a dash of olive oil, salt and chopped coriander.
Let melt.


After cleaning the fish and removed its edges, cook in a skillet with red onions, pieces of lemon cut in slices, all at low heat for 8 minutes.

Arrange the fish on the plate with the fennel and eggplant puree.

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