Ingredients for cod in crust:

500 g. Cod fillets
200 g. potatoes
1 clove of garlic
q.b. extra virgin olive oil
chopped aromatic herbs
q.b. salt
q.b. pepper

Ingredients for the puree:

200 g. of frozen medium green peas
50 g. of fresh growth
q.b. salt
q.b. pepper

Preparation:

Blanch the peas in water and salt for 5 minutes. Drain them keeping aside a glass of the cooking water and let them cool for a few minutes. Pour the peas into a jug and blend them gradually adding the cooking water and a drizzle of extra virgin olive oil, finally add the crescenza. When your purée has reached a creamy consistency, season with salt and pepper. Wash and peel the potatoes, cut them into thin slices. In a baking tray covered with parchment paper, lay a layer of salt potatoes and place the cod fillets on top.

Brush with olive oil and sprinkle with the chopped herbs, salt and add the garlic clove. Cover the fish with the rest of the potatoes. Season the fillets and potatoes with a drizzle of oil, add salt and put in an oven already heated to 180 ° for about 1 hour. A few minutes before the fillets are ready, turn on the grill for a few minutes to brown the surface of the potato crust.

At the end of cooking, leave the fillets to rest for 5 minutes, place them in the serving dish on the pea puree, finish the dish with some Nasturtium leaves and edible violets, they will give the dish an unusual taste of freshness.