Grilled Cobia Tenderloin Provence-style

Grilled Cobia Tenderloin Provence-style

Preparation time: 10 min

Cooking time: 15 min

Portions: 4 servings

Ingredients

4 pieces of 150 g Cobia cut from the thickest part of the fillet.
12 green asparagus.
8 young carrots.
4 small onions.
4 slices finely chopped fennel.
Salt and pepper.
For spiced oil:
1 clove of garlic.
1 branch of thyme.
1 knife point of fennel powder.
The juice of a lemon.
Olive oil.
1/2 Provence pepper.

Preparation

  1. First, dry the fennel slices on a baking tray covered with baking paper in an oven at 100 ° C for about two hours.
  2. Peel the asparagus and carrots. Blanch them in boiling water separately and refresh them immediately.
  3. Brush the pieces of Cobia and the vegetables with a little olive oil.
  4. Arrange the pieces of Cobia on a hot grill as well as all the vegetables.
  5. Mark the pieces of Cobia while grilling (10 minutes).

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