Grilled Cod

Name: Grilled Cod
Yield: 4
Ingredients: 4 cod loin pieces, each weighing 250g, soaked for six hours in cold water and then six hours in ice-cold milk.; Salt and black pepper to taste; Thyme sprigs; Olive oil to taste; For the potatoes; 2 potato strips; 2 tablespoons of olive oil; Salt and black pepper to taste; For the tapenade; 400g black olives without pit; 10 anchovy fillets in oil, drained; 1/4 cup of olive oil; 1 pepperoncini

1
4 cod loin pieces, each weighing 250g, soaked for six hours in cold water and then six hours in ice-cold milk.
2
Salt and black pepper to taste
3
Thyme sprigs
4
Olive oil to taste
5
For the potatoes
6
2 potato strips
7
2 tablespoons of olive oil
8
Salt and black pepper to taste
9
For the tapenade
10
400g black olives without pit
11
10 anchovy fillets in oil, drained
12
1/4 cup of olive oil
13
1 pepperoncini

Ingredients

1
4 cod loin pieces, each weighing 250g, soaked for six hours in cold water and then six hours in ice-cold milk.
2
Salt and black pepper to taste
3
Thyme sprigs
4
Olive oil to taste
5
For the potatoes
6
2 potato strips
7
2 tablespoons of olive oil
8
Salt and black pepper to taste
9
For the tapenade
10
400g black olives without pit
11
10 anchovy fillets in oil, drained
12
1/4 cup of olive oil
13
1 pepperoncini

Directions

1
Step 1
2
Season the fish with salt and pepper, then place it on a grill - it can be in a barbecue
3
Using thyme sprigs, brush with olive oil
4
Step 2
5
Heat the olive oil for potatoes
6
Fry them for five minutes
7
Season with salt and pepper and set aside
8
Step 3
9
Blend the olives, anchovy fillets, olive oil, and pepperoncini in a blender
10
Serve with the potatoes underneath the cod, and then top with tapenade.