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Pickled cod

Broccoli florets


Total: 30 min


15 min


15 min


1 serving
  • 50 g cod fillet
  • 50 g Pink shrimp, peeled
  • 0.25 Melon
  • 1 Zucchini
  • 0.5 Lemon
  • 1 teaspoon capers
  • 1 strand Dill
  • 50 g broccoli heads
  • 15 mL Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper


  • Remove the flesh of the melon and cut into thin slices.
  • Grate the zucchini and mix with the chopped dill.
  • In a large bowl, toss melon, half of the lemon juice, capers, shrimps, and sprinkle with a dash of olive oil. Add salt and pepper.
  • Lay the cod in an ovenproof dish sprinkled with oil and the remaining lemon juice. Add salt.
  • Put in the oven preheated to 350 °F, bake for 10 minutes, check the cooking.
  • Rinse the broccolis.
  • Place them in the steamer basket of a pressure cooker filled with 3 cm water.
  • Bring to a boil, close the lid, and cook for 10 minutes.
  • Meanwhile, transfer the mixture from the bowl to a frying pan and heat for a few seconds until just barely hot.
  • Cover the fish with the mixture, then with the zucchini with dill.
  • Arrange small broccoli florets alongside the pickled cod and serve.

Recipe tips

  • Remember: don't wait until you are thursty to drink water.