A Cod Recipe with Zucchini Flowers
Fish & Seafood · Gary and Jane Langton · Main Course · Provencal Recipes · TasteIf you haven’t tried stuffed baby zucchini flowers (courgettes) then this is the perfect introduction. Paired with a crispy piece of flaky cod, it’s a deeply satisfying meal to be certain. Another delicious stop on the menu from Mas d’Augustine, Luxury Chambres d’Hôtes Uzes.
Roast Cod with a Lemon & Parsley Crust & Stuffed Courgette Flowers
The key ingredient for this recipe is the cod, but the dish is really brought to life by the lemon, garlic and cheese that are added to the fish topping and the stuffing for the flowers.
Ingredients
Roast Cod
- 1 large cod steak about 1kg
- 30 gr breadcrumbs fresh white
- 125 gr cream cheese low-fat
- 30 gr Parmesan cheese finely grated
- 2 tbsp parsley chopped
- finely grated zest of 1 lemon
- salt and pepper
Stuffed Courgette Flowers
- 8 courgette flowers (female)
- 125 gr Ricotta cheese
- 1 large egg beaten
- 100 gr Parmesan cheese finely grated
- 1 clove garlic peeled and crushed
- sea salt
- 50 gr Plain Flour
- 50 gr cornflour
- 20 ml sparkling water cold
- 300 ml vegetable oil
Instructions
- Preheat the oven to 200C/Gas 6
- Season the cod on all sides and place on a lightly oiled piece of foil on a baking sheet.
- Spread the cream cheese evenly over the top, but not too close to the edges.
- To make the crust, mix together the breadcrumbs, Parmesan, parsley and lemon zest, adding salt and pepper to taste.
- Spread the mixture evenly on top of the cream cheese, pressing down lightly to secure in place (at this stage you could cover the cod with cling film and leave in the fridge for up to 12 hours).
- Prepare the stuffing for the flowers by mixing together the ricotta, parmesan, beaten egg and crushed garlic, adding sea salt to taste.
- Place the mixture into a piping bag and set aside.
- To make the batter for the flowers, put the flour, cornflour and a pinch of salt into a bowl and gently whisk in the sparkling water – then set aside.
- You need to use female flowers so that you have a baby courgette attached to each flower.
- Clean the flowers gently (if necessary) and carefully slice the tiny courgettes lengthways, ensuring you leave them attached to the flower.
- Carefully open up the flowers and snip out the stamens inside.
- Using the piping bag, fill the flowers and then twist the ends of the petals to secure the filling. They should be nice and full, but not overstuffed!
- Place the cod in the pre-heated oven and roast for 20 – 25 minutes until the flesh flakes easily.
- While the cod is roasting, you can fry your flowers in vegetable oil (in a large pan or deep fryer) at 170C.
- Whisk the batter one more time and then dip each flower into the batter and transfer, using a slotted spoon, into the hot oil.
- Fry the flowers until they are lightly crispy (about 2 – 3 minutes).
- Place the cooked flowers on a piece of kitchen roll to remove any excess oil and keep warm.
- To serve, slice the cod into four and place two courgette flowers on each plate. I served mine with some (simply) poached broccoli florets, pan-fried sliced fennel and a lemon beurre blanc
Notes
To make Lemon Beurre BlancPut half a shallot finely diced into a pan with 2 tbs of dry white wine and 1 tbs of white wine vinegar. Bring it to the boil and reduce until almost all the liquid has evaporated. Add 50 mls of water and gradually whisk in 120g of chilled diced butter to make a smooth creamy sauce. Add lemon juice to taste and keep warm by placing the pan in a bain-marie (or a bowl full of very hot water) until required.
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Transhumance at St Remy de Provence: a sea of sheepRelated Provence Articles
Simple Seafood Dish Shrimp in a Sweet Paprika Sauce
July 28, 2025
During our trip to Paris, I created this easy seafood dish after a trip to the Les Halles market. I used three vendors: Poissonnerie Chez Miguel for the excellent shrimp — their array of seafood was so fresh and beautiful (with thanks for allowing me to use the photo above of the shrimp); I bought …
Summer Soup Gazpacho with Goat Cheese Recipe from Moulin Castelas
July 22, 2025
If you’d like to taste some of the best olive oil in Provence, look no further than the Moulin Castelas, situated just below the famous fortress of Les Baux-de-Provence. The olive mill and adjacent property are in the Appellation d’Origine Protégée (AOP) Vallée des Baux de Provence in the Alpilles. This recipe for a perfect …
Make Lavender and Honey Ice Cream this Summer
July 14, 2025
Who doesn’t love ice cream on a hot summer day? This recipe combines culinary lavender and honey into a delicious ice cream that will “transport” you to Provence with every bite. Thank you to ElsaLenthal.com for allowing us to republish this recipe. Artisan Creations with Lavender Elsa Lenthal started Fuseaux de Lavande de Provence in …
5 Reasons Why We Love Aix-en-Provence
July 10, 2025
Today’s Aix-en-Provence was founded in 122 BC when the Romans moved from Entremont, an oppidum established by the Salyens, a Celtic-Ligurian tribe. The new settlement was Aquae Sextiae (“the waters of Sextius”), a tribute to the highly respected Roman consul Caius Sextius Calvinus. Strategically located, this new city had access to natural water sources. While …
No Comment