Grilled Cod with Flavorful Vegetable Marinière and Crispy Fried Parsley

• 800 g cod fillet
• 1 red pepper
• 1 onion
• 1 box (4/4) bouquetière of vegetables
• 5 g curry
• 5 g star anise
• 1 tomato
• Chopped chervil
• 5 cl dry vermouth
• 1 large bunch curly parsley
• 4 tablespoons olive oil
• Salt, pepper
• 1/2 l grapeseed oil (for frying)

• Preparation time: 40 minutes
• Cooking time: 40 minutes

Difficulty: Medium

1. Cut the cod fillets into 4 equal portions.
2. Toss in 2 tablespoons olive oil, season with salt and pepper.
3. Grill until golden and cooked through.
4. Drain the bouquetière of vegetables and cut into small dice (brunoise). Peel and dice the onion; peel, seed, and dice the tomato into brunoise.
5. In a sauté pan, heat the remaining 2 tablespoons olive oil. Sweat the onion brunoise, then add vegetable brunoise and sweat again. Deglaze with vermouth, reduce until dry, stir in curry and star anise, add diced tomato and chopped chervil. Season with salt and pepper.
6. Heat grapeseed oil in a high-sided saucepan. Fry parsley briefly, drain, and season.
7. Plate the marinière in the center, top with grilled cod, and surround with fried parsley.