Recipe: Cod loin on the griddle

1- Shell, remove the vein from the shrimp, peel, remove the bulbs, mince the garlic cloves, put in a bowl, add one tablespoon of olive oil+garlic, +1 pinch of salt+1 squeeze of lime, mix.

2- Let rest 2 hours in the refrigerator

3- Wash, dry, cut the peppers and tomatoes in half, remove seeds, and finish in strips, put in a salad bowl, incorporate two tablespoons of olive oil, peel garlic, remove bulb, mince, one turn of freshly ground pepper, two pinches of fleur de sel, parsley, washed savory, mince, add two juices of lime, mix well and set aside for two hours.

2 Hours later:

4- Wash, dry the cod loin, cut it into 4 pieces.

5- Turn on the griddle

6- Take out the bowl of shrimp as well as the vegetables, when it is nice and hot, arrange the vegetables+shrimp on top to brown them, when the mixture is cooked, remove with tongs and set aside on a plate on which you will have placed a sheet of aluminum foil to keep it warm

7- Cook the cod loin for 8 good minutes or even 10, place on a plate.

8- Serve and enjoy hot with a white wine from the Lecomte domain "old vines" (Quincy) or wine from another region