- 4 cod fillets
- 50g raisins
- 50g pine nuts
- 200g sugar snap peas
- Olive oil
- 2 cloves garlic
- Cook the cod in a pan with a splash of olive oil over a medium heat for 4 minutes till it forms a confit.
- Meanwhile, saute the sliced garlic with raisins, pine nuts and peas. Alternatively, use string beans, previously boiled for 3-4 minutes.
- Serve the cod accompanied by sauteed peas, in a honey sauce: beat a spoonful of honey wirth two of olive oil.
You can also cook the cod in the oven for 5 minutes at 180 degrees, topped with spinach, seaweed, asparagus.