Cod fillet with saffron and herbes de Provence sauce

Ingredients

• 1 sprig of basil
• juice of 0.5 lemon
• 2 pinches saffron
• 80 g butter
• salt
• 10 g olive oil
• 250 g cod fillet without skin and bones
• 1 sprig rosemary
• 1 sprig thyme

Cooking

Step 1

Rub the fish with salt and pepper, coat with a thin layer of olive oil and steam for 7 minutes. Finely chop the herbs. Melt the butter in a water bath to the state of fudge, stirring constantly with a whisk. Add lemon juice and herbs, heat through, 4 minutes. Put the warm fish on a plate, pour over the sauce and garnish with saffron.