COD (OR RED MULLET) WITH LEMON VERBENA SAUCE

Add a drizzle of cooking oil and place the fillet in a non-stick pan - start cooking over low heat.

In the meantime, prepare a Verbena infusion (the equivalent of a cup) and leave to steep for ten minutes.

Once the fillets have started to brown slightly, add the infusion and let it reduce, still over very low heat, for another 5 minutes.

Remove the fillets, then add a dash of liquid cream and whisk to homogenize the sauce.  Season with salt and Timut pepper and serve with steamed or grilled vegetables of your choice.

You might want to try this recipe with red mullet fillets cooked in olive oil and an infusion of Maison Laget lavender or star anise.