Mangez Québec

Cod with poppy seeds



  • 700 g (1 1/2 lb) of black cod with the skin
  • 1 lemon
  • 45 ml (3 tbsp.) olive oil
  • A pinch of sea salt
  • 30 ml (2 tbsp.) ground poppy seed
  • 1 large red onion, sliced into rounds


Preheat oven to 450 ºF (230 ˚C).

  1. On a cookie sheet or an oven-safe dish, place the cod fillet skin-side down without any oil. Bake for 10 to 15 minutes.
  2. While the cod is baking, cook the red onion rounds on a grill, barbecue or a cast iron skillet. Put the cooked onions aside.
  3. Remove the cod from the oven, cut the fillet into four pieces and season with salt. Add olive oil, a few drops of lemon juice and dust the cod with the ground poppy seed.
  4. Place a few rounds of the cooked onion on each plate and top with a piece of cod.

Black cod is a sustainably caught fish. This species is not threatened.

Franca Mazza- Menu plaisirs maraîchers Été 2011

produits utilisés

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