Peel and crush the garlic cloves, then finely chop them along with the shallots.
Finely chop the basil leaves.
Lightly crush the pink peppercorns.
Prepare the diced tomatoes.
Cut the cod into 4 steaks and place them in an ovenproof dish.
Top with the garlic, shallots, pink peppercorns, diced tomatoes, coriander powder, Espelette pepper, basil, and sea salt. Drizzle with olive oil.
Preheat the oven to 200°C and bake for 12 to 15 minutes.
Serve on warmed plates for a perfect finish.
This quick and flavorful recipe is a signature creation by renowned Chef Hubert.
