WILD Young Cod Fillet

339.00 $

Wild fillet, from fish caught in  Atlantic, North-East 
With its subtle flavour and firm, flaky texture, cod is a brilliantly versatile fish.

Each fresh fish fillet might weight between 300g and 500g but can change according to the product availability.


Origin: Brittany


French Name: Filet de Moruette ( Cabillaud juvénile ) (Gadus morhua)



                                                                                                Baked Cod Fillet

                                                                                                                                                         Serve: 4 ppl

                                                                                                                                                         Time: 20 mins


                                                                         4 cod filets, about 1″ thick                                                                 Kosher salt

                                                                         Freshly ground black pepper                                                            4 tbsp. extra-virgin olive oil, plus more for baking dish

                                                                         1 c. cherry tomatoes                                                                           1 lemon, sliced, plus more for garnish

                                                                         2 garlic cloves, smashed but not peeled                                          2 sprigs thyme
                                                                         2 tbsp. freshly chopped parsley, for garnish
  1. Preheat the oven to 400° and pat cod filets with a paper towel until dry. Season all over with salt and pepper. 
  2. Combine olive oil, cherry tomatoes, lemon slices, garlic, and thyme in a 9″-x-13″ baking dish. Toss to coat and spread into an even layer. Nestle cod pieces into baking dish. 
  3. Bake until fish is opaque and flakes easily with a fork, 15 to 20 minutes, depending on thickness of filets. 
  4. Serve garnished with parsley, more lemon juice, and pan sauce.
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