Baked cod | Morue au four

Baked Cod with Sundried Tomato Pesto

Serves: 2
Preparation time: 30 minutes
Cooking time: 15 minutes


2 fillets of cod (or other firm white fish)
Pesto (see recipe below)
2 tbsp bread crumbs
Salt and pepper to taste.


Preheat oven to 425°F (220°C).

Lightly oil a shallow ovenproof dish.

Place fillets in dish and spread pesto evenly on each fillet. Sprinkle with bread crumbs.

Bake for 10 to 15 minutes or until fish is opaque and flakes easily when tested with a fork. Do not overcook or it will be dry.

Serve this baked cod with your favourite vegetables.

Recipe for pesto:
2 tbsp fresh basil
2 tbsp pine nuts (preferably roasted)
2 tbsp sundried tomato
2 tbsp olive oil
2 tbsp freshly grated parmesan cheese

Place basil, pine nuts, sundried tomatoes and olive oil in a small food processor.

Puree until a thick paste is formed.

Add cheese and blend well. Add more oil if the mixture is too thick to spread.

Octopus salad | Salade de pieuvre

Octopus salad

Serves: 4
Preparation time: 10 minutes


1 lb cooked octopus (see recipe below)
Red onion, sliced
4 tbsp olive oil
2 tbsp lemon juice
2 tbsp fresh parsley, chopped (can be replaced with dried oregano, if desired)
Salt and pepper to taste.


Toss onion, olive oil, lemon juice and parsley (or oregano) is a mixing bowl.

Slice the octopus in bit-size pieces and toss with the other ingredients. Adjust seasoning.

Preferably (but not mandatory), let the octopus salad rest in refrigerator for 2-3 hours to infuse the flavours.

Serve cool or at room temperature.

How to cooked an octopus:
Whole octopus, defrosted (2-3 kg)
1 tsp whole black peppercorns
2 bay leaves

Place octopus in a large pot and cover with water. Add peppercorns and bay leaves.

Bring to a boil. Reduce heat to a soft boil and cook, covered, for 25-30 minutes.

Turn heat off and leave octopus in water for 30 minutes, with lid on. Remove from water and let cool.

The octopus can then be grilled or used in a salad.

Fried Calamari - Calmars frits

Fried Calamari

Serves: 3 – 4
Preparation time: 10 minutes
Cooking time: 15 minutes


1 cup all-purpose flour
1 tsp salt
½ tsp black pepper
Oil for frying
1 lb. thawed squid (tubes, tentacles or rings, as desired)


In a shallow dish, season flour with salt and pepper.

If using tubes, slice into ½ inch wide rings.

Rinse squid under running water. Pat dry with paper towel.

In a heavy-bottomed pan, pour about 2-3 inches of oil. Heat oil to 360°F – 375°F (185°C – 190°C).

Toss squid in seasoned flour and shake off excess. Place squid in hot oil and cook until golden (about 3 minutes). Fry in 4 batches to maintain ideal oil temperature. Do not overcook or the squid will be rubbery.

Using slotted spoon, transfer to paper towel–lined plate. Adjust seasoning.

Serve the fried calamari with marinara sauce, tartar sauce, cocktail sauce or garlic butter.