Seared Cod with Provençal Vegetables
Working at La Cagouille, one of Paris's best fish restaurants, Arnaud Bradol learned to prepare fantastic yet accessible seafood dishes, like the cod he serves at his wine bar, Les Fines Gueules. It's pan-seared and garnished with colorful bell peppers and baby artichokes.More Provençal Recipes
Recipe Summary test
The cooked peppers and artichokes can be refrigerated overnight. Rewarm before serving.
Arnaud Bradol likes to serve his supermoist cod with a substantial red from the Roussillon. Reds from this region are rich and darkly fruity.