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Grilled cod and vegetables with hot vinaigrette

Author: 5/15
Morue grillée et légumes à la vinaigrette chaude
Preparation 20
Baking 12
Portions 4
Freezing No


  • 4 cod fillets of 2,5 cm (1 inch) thick and 150 g each
  • Ground salt and pepper up to taste
  • 2,5 ml (1/2 teaspoon) of smoked paprika
  • 10 ml (2 teaspoons) of chopped thyme
  • 10 ml (2 teaspoons) of olive oil
  • 20 cherry tomatoes of various colors
  • 12 asparagus
  • 1 chopped small onion
  • 45 ml (3 tablespoons) of olive oil
  • 10 ml (2 teaspoons) of chopped garlic
  • 250 ml (1 cup) of baby spinaches
  • 30 ml (2 tablespoons) of balsamic vinegar
  • Few basil leaves
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  • Preheat oven to 400°F (205°C).
  • Lay cod fillets over a baking sheet covered with parchment paper. Salt and pepper. Spread with smoked paprika and thyme. Pour a bit of oil over the cod.
  • Oven bake for 12 to 15 minutes until cod flesh can be undone with a fork.
  • Meanwhile, slice tomatoes in two and asparagus into small chunks. chop onion.
  • In a pan, heat oil at medium heat. Cook onion and garlic for 1 to 2 minutes.
  • Add tomatoes, asparagus and spinaches. Cook for 2 to 3 minutes.
  • Add balsamic vinegar. Salt and pepper. Spread with basil. Divide vegetables into plates. Garnish with cod fillet and coat with cooking juice.

Chef's notes