Cod crumble

1. Rinse the lemons under hot water and dry. Grate the zest and squeeze the juice into a bowl. Add oil, anise, pepper and emulsify. In a large dish, pour the marinade over the cod, wrap with cling film and store in the fridge for 1 hour, turning the fillets after 30 minutes.

2. Drain the fillets, pour the marinade over with half of the ricotta and steam for 7 minutes.

3. Preheat the oven to th. 7-210°C. Prepare the crumble: coarsely crush hazelnuts and pine nuts and mix with breadcrumbs, parmesan and zest.

4. In a baking dish, place the cooked fish, season, pour the remaining ricotta, then cover with the crumble. Lower the oven temperature to th. 6-180°C and bake for about 10 minutes until the top is browned.

Photo credit: Sucré Salé