Difficulty: Moderate (Level 2)
Preheat the oven to 200°C.
In a mortar, grind the pink peppercorns, Sichuan pepper, and coarse sea salt into a fine powder.
Place the cod in a stainless steel baking dish. Sprinkle over the spice powder, dried tarragon, herbes de Provence, and chopped shallots.
Pour over the Armagnac and drizzle with olive oil.
Bake for about 15 minutes. Check doneness by inserting a knife blade into the fish—the blade should feel hot.
Serve straight from the dish or transfer to a platter.
