Difficulty: Easy
Using a mortar and pestle, crush the Sichuan pepper, freeze-dried pink peppercorns, Indian curry, coarse Noirmoutier salt, and Espelette pepper together until well mixed.
Peel and deseed the tomato, then dice it finely.
Finely chop the flat-leaf parsley.
Place the cod fillet in a stainless steel or terracotta baking dish.
Sprinkle the spice blend, diced tomato, and chopped parsley evenly over the fish.
Preheat the oven to thermostat 8 (200°C).
Dot the fish with knobs of butter and add a small glass of water.
Bake for about 15 minutes. Check doneness by inserting a knife tip into the center—the fish should be hot throughout.
Serve directly from the dish. Pair with a virgin sauce for an extra touch, if desired.
