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Preparation Time:
20 min
Difficulty:
Easy
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Ingredients
FOR 4 PEOPLE:
520 g salt cod fillet -
1 jar Leccino Olives and Capers Pasta Sauce
Lemon zest to taste -
4 g basil -
2 g garlic -
Pepper and salt to taste
Instructions
Soak and desalt the salt cod by placing it in the refrigerator for 3 days, changing the water twice a day. Once the salt cod is ready, remove any bones and skin. Marinate the salt cod with oil, lemon zest, garlic, and fresh basil. Place the salt cod on a baking tray. Cover the salt cod with cling film and bake in the oven at 90°C.
Pour the Leccino olives and capers pasta sauce into a small saucepan and heat for a few minutes, remove from the heat and flavor with a few basil leaves.
Place the sauce in the center of the plate and lay the salt cod on top. Sprinkle with pepper and serve with warm bread croutons if desired.
