A tangy and original recipe mixing cod, tapenade, tomatoes, fennel, citrus fruits...
1 jar of black or green tapenade
2 tbsp. pressed olive & thyme oil
4 cod steaks with the skin on
The grated zest of an untreated lemon
2-3 sprigs of flat parsley
2 fennel bulbs
2 cloves of garlic
10 cl liquid cream
2 sprigs of thyme
For the crumble:
50 g of flour
20 g grated Parmesan cheese
25 g breadcrumbs
3-4 cl olive oil
1 nice bunch of cherry tomatoes
Preheat the oven th6-7/200°C. Remove the stems of the fennels and cut the bulbs in half lengthwise and then into 1 cm thick slices. Put everything in a bowl, add the olive oil, grated garlic, thyme, salt and pepper. Mix well and arrange in a dish. Sprinkle with the liquid cream. Prepare the crumble: mix the flour, breadcrumbs, olive oil and parmesan with your hands to obtain a sandy mixture. Spread the crumble over the fennel, cover the dish with baking parchment and put it in the oven for 45 minutes, then remove the parchment, place the tomato bunch and continue cooking for about 20 minutes: the crumble should be golden and the tomato skin should crack. Preheat the plancha to medium. Brush a little olive oil on the skin of the fish, turn them over and spread an even layer of tapenade on the cod's backs. Place them on the plancha side skin, let them cook 6 to 7 minutes. covering halfway through cooking with parchment paper. Peel the pomelos raw. Remove each quarter gently between each membrane. Divide into four plates, sprinkle with a trickle of olive oil, pepper, add a portion of crumble and a few grapefruit quarters.
The tip from Oliviers&Co If you don't have a plancha: preheat the oven grill. Bake the cod steaks skin side up for 10 minutes.