Cod with herbs, salted butter and tomato confit

1. In a pot, place 4 branches of thyme, 4 bay leaves, 2 star anises, some pink peppercorns, cilantro seeds and black peppercorns. Add the zest of 1 lemon.

2. Place the 4 skinless cod fillets (130 g each) on top of the herbs, add 200 g of clarified salted butter.

3. Watch the cooking, make sure that the core temperature does not rise beyond 54°C. Baste with butter frequently and cover the pot.

4. When the fish is cooked, heat 600 g tomato confit and place it in the centre of the plates. add 1 cod fillet and sprinkle with a ladle of infused butter.

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