According to a certain French chef I used to work for Colin was Black Cod. Black cod is generally also known as Sablefish here in Manitoba. From what I can find online however “Lieu = Colin (in France) = Hake (in England) and Hake is known as Merlu (in France). Lieu Noir (in France) is known as Coley (in England) and Coley (in England) is also known as Pollock” ( As confusing as it is to differeniate between all these names and types of fishes (which may, or may not be the same occasionally and depending on who you ask) I am going to just say this: Any firm fleshed, mild flavored white fish will be delicious in the following recipe. 

A quick side note:  I have seen this made several different ways by several different chefs. The following is how I prefer it at home. This will serve 2  people. 

Colin Grenobloise

4 white fish fillets,
        colin preferably, or pickeral, or trout, or cod or whatever you have kicking around
        (the fillets should be about one centimeter thick or less, if they are very thick then butterfly them open so they can be pan fried)

salt and pepper

flour to coat fish

2 Tbsp olive oil

Tbsp butter

2 pieces of bread, crusts removed and cut into cubes

2 Tbsp butter

1/2 of a Lemon, segmented

2 tsp capers, drained

2 sundried tomatoes, julienne

5 black olives (nicoise is good), pitted and cut into quarters

Season the fish on both sides with salt and pepper. Dredge it lightly with flour then hold it up and gently spank off the excess. Heat the olive oil in a medium sized non-stick frying pan over medium high heat. When the oil is hot gently lay the fish down in the pan. Cook the fish about 4 minutes per side or until cooked through and lightly brown. Remove from pan, set aside on a serving platter and cover to keep it warm (some foil will do the trick). To make the sauce: Pour the excess oil out of the pan and discard. Add the butter and let it melt and just start to bubble. Add the bread cubes and toss around gently. You want them to crisp up a little like croutons, so don’t continually toss them around the pan. Let them sit for a bit, then stir them up, then let them sit again. When they are crisp put them over the fish. Scrape all the bread bits out of the pan, then add the last 2 Tbsp of butter. Let it get good and bubbly before adding the capers, sundried tomatoes and the olives. You want all that to just heat through. Add the lemon sections last and gently toss everything once or twice. Pour the contents of the pan over the fish. Crack a bit of pepper over it all and eat with a fresh salad and some crusty bread.




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