"La Maison Raymond, a gastronomic institution in Nîmes since 1879, carries on culinary traditions by lovingly making high-quality, authentic-tasting spreads. Discover these unprecedented, inventive new creations!"
"La Maison Raymond, a gastronomic institution in Nîmes since 1879, carries on culinary traditions by lovingly making high-quality, authentic-tasting spreads. Discover these unprecedented, inventive new creations!"
Put each piece of cod in the centre of one sheet of greaseproof paper and spread a thick layer of bell pepper spread on top. Add salt and pepper and sprinkle with herbes de Provence. Close up the greaseproof paper and bake at 200° C (gas mark 6/7) around 20 min. Serve hot.mer d’herbes de Provence. Fermer la papillote et enfourner à 200° C (th 6/7) environ 20min. Servir chaud.
