White Cod Recipe with Celery-Olive Sauce

By Chef Michèle La Porta

Serves 2


– A few tablespoons of coconut oil
– 2 white cod fillets
– 1 celery stalk
– 2 teaspoons of raisins
– 1 small jar of green olives
– 1 lemon
– 1 lime
– A few sprigs of parsley, cilantro and dill
– 1 pinch of cayenne pepper
– 1 drizzle of olive oil

. Preheat your oven to 425°F
. Spread some coconut oil at the bottom of an oven-safe dish and place the fish on top. Drizzle with olive oil and sprinkle some cayenne pepper.
. Bake in the oven for 8-12 minutes depending on the thickness of the fish
. Meanwhile, prepare the side dish: Peel the celery ribs away and dice
. In a salad bowl, mix the celery, green olives, raisins, parsley and cilantro with a drizzle of olive oil and some lime
. After removing the fish from the oven, place it on a serving plate and top it with the side dish
. Decorate the dish with some dill and slices of lemon and lime

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Excerpt from “Méthode Booster” by Chef Michèle la Porta, recipe translated by Mélissa Papel.