Dress Cod

These pieces of cod have been brushed with olive oil, lightly salted, and cooked in oven at high temp. for 5min. As for the sauce, spanish sweet red peppers have been charred grilled, the burned skin has been peeled off and the seeds removed, the flesh put in a blender with fresh goat cheese, spanish organic olive oil Ybarra, lemon juice, salt, black pepper and a hint of smoked paprika powder, then mixed until smooth. The side is a few new potatoes pan roasted in a parsley butter. A few glasses of Chablis 1er Cru Fourchaume 2018 complete the picture.