Cod with liquorice

Written by zazi

Prepare cod in an original and elegant way with this light recipe! The cod backs are poached in a licorice and lemon herbal tea for a very fragrant result, then they are served with boiled Romanesco cabbage and a lemony butter sauce.

Practical information

  • Number of people 4
  • Preparation time 25 minutes with cooking
  • Degree of difficulty Easy
  • Affordable cost


  • 4 cod back 
  • 600 g Romanesco cabbage
  • 4 tbsp. diced vegetables 
  • 2 bags of licorice/lemon herbal tea
  • 60 g butter
  • juice of 1/2 lemon
  • 1 tbsp. pink berries
  • a few sprigs of chervil
  • salt and pepper


  1. Boil salted water in two large saucepans. Dip the cabbages in the first for 10 minutes of simmering cooking.
  2. Add the herbal tea bags in the second, put the cod backs. Let them cook for 6 min, drain (keep the broth), check their cooking, and keep them warm under aluminum foil.
  3. Melt a little butter in a saucepan, put the brunoise to gently sauté, then drizzle in 4 ladles of fish cooking stock and lemon juice.
  4. Bring to the boil for 5 minutes, lower the heat and add the rest of the butter little by little while whisking, salt, and pepper.
  5. Arrange the drained fish and cabbage on a serving platter, salt and pepper them, top with sauce, decorate with the berries and chervil, serve immediately.

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