Recette de Cabillaud en croûte d'anchoïade

Recette de Cabillaud en croûte d'anchoïade
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Difficulty :
Preparation time : 10min
Cooking time : 10min
Cod in anchovy crust

Ingredients

For 4 people:
  • 1 jar of Anch'olivade 110g Jean Martin
  • 4 cod fillets
  • 1 tomato
  • 80g breadcrumbs

Recipe

Preheat the oven to 200°C.

In a bowl, mix the breadcrumbs with the Anch'olivade.

Line the bottom of a baking dish with tomato slices.

Place the cod on the tomatoes.

Brush the fillets with the achovy bread crumb mixture to create a crust.

Bake for 20 minutes.

Accompany the dish with a potato gratin with Anch'olivade.

JEAN MARTIN PRODUCTS TO MAKE THIS RECIPE :

  • with green olives from Provence and anchovies

    3.90 €
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