Ingredients

• 600 g desalted cod
• 300 g scarola
• 30 g pitted black olives
• 12 carrots with leaves
• a clove of garlic
• a fresh chili pepper
• a fillet of anchovy in salt
• shelled pistachios
• extra virgin olive oil
• salt
• pepper

For the recipe of cod, endive and baby carrots, divide the cod into slices and brown them in a pan with a little oil and a pinch of pepper for a minute on the side of the skin. Then transfer them to a baking tray lined with baking paper, season with a little oil and bake at 160 ° C in ventilated mode for 4-5 minutes.
For the side dish: Peel the endive. Heat 2 tablespoons of oil in a saucepan and add the crushed garlic clove with the peel, the chopped pepper in half, the desalted anchovy fillet and the black olives; after a minute add the endive and a ladle of water, season with salt and cook for 7-8 minutes with the lid, then remove the lid and continue cooking for another 2-3 minutes. Wash the carrots and cut them in half lengthwise, without removing the leaves. Blanch them in abundant salted water for 4 minutes, then drain and brown them on the cutting side in a pan greased with a little oil for about 3 minutes; finally salted. Serve the cod with baby carrots and endive and complete with 2-3 tablespoons of coarsely chopped pistachios and, to taste, with fresh escarole leaves and sorrel.

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