Cod fillets with Matcha lemongrass sauce

Photo filet de cabillaud sauce au thé Matcha avec des haricots vert et du quinoa

Matcha tea works wonderfully with fish. Combined with lemongrass, it reveals a delicious and subtle exotic flavour.

A simple recipe just waiting to be discovered!


For 4 people:

  • 4 fillets of cod
  • 1 shallot
  • 1 clove of garlic
  • 1 lemongrass stalk
  • Olive oil
  • 1 x 1 cm piece of ginger
  • 20 cl of fish stock
  • 10 cl of crème fraîche
  • 40 g of butter
  • 1 dessertspoon of lemon juice
  • Fleur de sel and pepper


  • Fry the shallot, garlic and ginger in a little olive oil.
  • Reduce the fish stock to half its original amount and add to the pan.
  • Then add the crème fraiche and the Matcha tea, whisking as you go, followed by the whole lemongrass stalk.
  • Leave to simmer for 5 minutes over a medium heat.
  • Next, add the butter and lemon juice, whisking to get an emulsion.
  • At the same time, cook the fish fillets in a non-stick frying pan with a drizzle of olive oil (around 5 minutes each side over a medium heat, depending on the thickness of the fillets). Season with the fleur de sel and pepper.
  • Arrange the fillets on a plate and pour over the Matcha sauce.
  • Serve with rice, mashed sweet or traditional potatoes or quinoa and seasonal vegetables (steamed or roasted).