/ filet de lieu noir

A filet de lieu noir is a plain fish cut for people who cook at home and want a lean, mild white fish without bones getting in the way. By our assessment, the strength is its calm flavour and quick cooking: it can go into a pan, oven, or simple stew without much fuss. The trade-off is the same plainness, because lieu noir is not the place to look for rich oils or a showy, luxurious taste. In the kitchen it behaves like an unfussy weekday ingredient, the sort that takes seasoning well and stays out of the way of sauces. It sits in the same everyday lane as cod or haddock, though usually with a less celebrated reputation. The name says exactly what it is, and that is most of the point.