Preparation time: 10 minutes
Cooking time: 8 minutes

Don't peel the little potatoes (use Ile-de-Ré potatoes if available). Their thin tender skin is full of vitamins and will add an authentic touch to the golden "scales."

1. Wash the potatoes and dry them, rubbing them lightly.
2. Using a mandolin, food processor or paring knife, slice the potatoes into very thin rounds (like potato chips).
3. Overlap the scales on a non-stick baking sheet. Drizzle with olive oil and sprinkle with fleur de sel.
4. Cook in a 200° C (400° F) oven for 6-7 minutes.
5. Meanwhile, steam the cod for 7 minutes.
6. To serve, present the cod loin dressed in its golden potato scales; serve with a little salad sprinkled with fresh herbs and drizzled with olive oil