Cabillaud en croûte d’herbes et noisettes



Today I am offering you a very easy little recipe that you can adapt to other pieces of fish. The basic idea is that of a herb butter, in which I added a little crunch to form a gourmet crust on my cod fillets. For the accompaniment, I made it very simple with steamed potatoes and arugula, you can of course accompany with the vegetables and starches of your choice.
 

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