Cabillaud Aux Perles

If you’d like to make this a main dish, I suggest cooking potatoes and crushing them with some unsalted butter, then placing the cod atop them.

Four 4 ounce (120g) pieces of cod loin, trimmed to rectangles that measure about 2 x 2 x 5-inches (5 x 5 x 12.5cm)

1 tablespoon (15g) unsalted butter

4 finger limes

Fleur de sel

1.  Preheat the oven to 320F (160C).

2.  Rinse the cod, pat it dry, and refrigerate.

3.  Place the butter in a heavy, oven-proof skillet and place it in the oven to melt.

4.  When the butter is melted, set the cod in the pan and return to the oven for 8 minutes.

5. While the cod is cooking, split the finger limes in half, lengthwise, and scoop out the pearls into a small dish, discarding any seeds.

6. When the cod is cooked, remove it from the oven and let it sit in the pan for 5 minutes while you continue scooping out the pearls from the limes.

7.  To serve.  Set a piece of cod in the center of a warmed, small plate.  Season the cod with fleur de sel, then top with a line of pearls.  Serve immediately.

serves 4 (first course)