Place the desalted cod fillets on a baking sheet covered with bay leaves and pink peppercorns.
Add a drizzle of olive oil and chopped walnuts on top.
Bake in the oven at 180 degrees for about 8-9 minutes.
Meanwhile, blanch the broccoli until tender.
Sauté them in a pan with garlic, oil, and chili pepper.
Once cooked, blend the broccoli with a little cooking water to make a cream.
Assemble the dish: place the broccoli cream and lay the cod in walnut crust on top.
Perfect to pair with a fresh white wine.
Italy, Campania
| Energy (kcal) | 188.75 |
| Carbohydrates (g) | 16.76 |
| of which Sugars (g) | 16.5 |
| Fat (g) | 6.07 |
| of which Saturates (g) | 1.08 |
| Protein (g) | 13.09 |
| Fiber (g) | 9.53 |
| Sale (g) | 1.28 |
