Recipe in collaboration with Science + Fourchette
Preparation time: 20 minutes
Cooking time: 20 minutes
Serving: 3 to 4 portions
Your favourite white fish baked slowly and easily. What goes with it? A fresh salad of cucumbers, onions and corn, with a quick vinaigrette made with fire vinegar. That's what we suggest with this simple recipe, which you can pretty much prepare in snap!
Did you know? Fire vinegar is an ingenious blend of Maison Orphée cider vinegar and sweet herbs skilfully cultivated and selected by the creators of Les Jardins de la Minga, in Charlevoix. For a salad that borders on perfection, it doesn't get much better than this!
INGREDIENTS
For the white fish
- 454 g (1 lb) white fish fillets (cod, haddock, etc.), approx. 4 pieces
- 45 ml (3 tbsp.) Maison Orphée's Extra Virgin Olive Oil or Maison Orphée's The Perfect Oil™
- Pepper
- Maison Orphée Fine Grey Sea Salt
For the fire pickle salad
- 4 Lebanese cucumbers, sliced
- Half a small red onion, sliced
- 125 ml (1/2 cup) fresh or frozen corn kernels, thawed
- 60 ml (1/4 cup) Apothicari Fire Vinegar
- A pinch of Maison Orphée's Fleur de sel
- 1 avocado, cubed
- Fresh mint
On the side (optional)
- Croutons or slices of toast
PREPARATION
- Place rack in center of oven. Preheat oven to 300°F (150°C).
- Place fish fillets on a baking sheet lined with parchment paper or a reusable baking sheet. Brush with olive oil, season generously with pepper and a little salt.
- Bake for 20 to 30 minutes, depending on the thickness of the fillets, or until the fish flakes.
- Meanwhile, in a medium bowl, toss the cucumbers, onion and corn with the Apothicari Fire Vinegar. Let stand while fish cooks.
- To serve, place the fire pickle salad on a large platter or individual plates.
- Garnish with avocado pieces, flaked white fish and chopped fresh mint. Serve with croutons or slices of toasted bread, if desired.
Photo credits Science + Fourchette