Ingredients

• 8 fresh, skinless cod steaks
• 600 g Brussels sprouts
• 100 g Taggiasca olives
• 80 g onion
• garlic
• olive oil
• salt
• pepper

For the cod with olives and Brussels sprouts recipe, browse the Brussels sprouts; wash and drain the leaves. Fry 3 whole garlic cloves, the pitted olives and finely chopped onion in a thin layer of oil.

Add the sprouts to the sautéed sprouts, a pinch of salt, cover and simmer over a moderate heat for 4 minutes, then arrange the cod steaks on top of the sauce. Salt, pepper, cover, simmer slowly for about 10 minutes, then sprinkle with a drizzle of raw oil and serve.

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