Recette Beurre Bordier Vanille Cabillaud Poisson


For 4 people

  • 4 cod fillets
  • 60g Madagascar Vanilla Bordier Butter
  • 1 bundle of pink radish
  • 1 courgette cut into spaghetti
  • 1 bundle of freh thyme
  • 1 lime
  • A pinch of salt


  1. On a sheet of baking paper folded in half, arrange the courgette spaghetti and radishes sliced lengthways.
  2. Place the cod fillet on top, add the diced Madagascar Vanilla Bordier Butter, the fresh thyme and a pinch of salt.
  3. Close the papillote by folding the edges and tightening each fold. Place on a baking tray in the oven for 15 minutes, preheated to 200°C.
  4. Remove from the oven, open the wrapper and squeeze some lime juice.


Recipes imagined and created by @juliette_meyer_