Grilled stockfish with tomatoes, olives, and crunchy sourdough bread

Method

Grilled stockfish

• Cut the soaked stockfish into portions of approximately 145 grams.
• Preheat grill pan or grill.
• Brush the fish with olive oil.
• Season with a little Maldon salt and lemon zest.
• Grill for about 3 minutes on each side.
• Let the stockfish rest before plating.

Crunchy sourdough bread

• Slice the bread thinly.
• Brush with a little olive oil before placing on greased trays or baking paper in the oven.
• Bake until golden at 175 degrees Celsius for about 5-7 minutes.

Tomato Sauce

• Peel the garlic and shallots.
• Then slice them thinly.
• Finely chop the green olives.
• Sauté the onion in olive oil until golden.
• Add chopped tomatoes and the remaining olive oil.
• Turn down the heat and let the tomato sauce simmer for a few minutes before grilling the stockfish.

Arrange in a deep bowl with the tomato sauce at the bottom. Place the grilled stockfish on top.
Slice cherry tomatoes thinly. Garnish with fresh basil and crunchy sourdough bread.