Lightly salted cod with Mediterranean flavours

Procedure

1. Chop the garlic, cut the cherry tomatoes in two and slice the sun-dried tomatoes and peppers lengthwise. Mix these ingredients then add the olives and the parsley leaves.
2. Pour over 4 tbsp olive oil and season with salt and pepper. Leave the salad for 20 minutes before serving.
3. Poach the fish in unsalted water for around 8 minutes – it is done when it starts to flake.