Difficulty:[usr 2 ]
Put the Sichuan pepper, the freeze-dried pink peppercorns, the Indian curry, the coarse salt from the island of Noirmoutiers and the Espelette pepper in a mortar, crush to crush and mix well.
Peel, deseed the tomato, cut it into small dice.
Finely chop the parsley.
In a stainless steel or terracotta dish, place the trimmed cod fillet.
Sprinkle over the spices, diced tomato and flat-leaf parsley.
Preheat the oven to th.8 (200°C).
Place the knobs of butter on the fish and moisten with a small glass of water.
Put in the oven for about fifteen minutes, check that the fish is hot in the center using the tip of a knife.
Serve as is.
You can accompany this dish with a Virgin Sauce.
