Ingredients: (4 servings)


1 cod fillet

50 g cockles or clams

1 mussel

1 cherry tomato

1 bundle of thin asparagus

2 tbsp olive oil

Salt and pepper to taste

Cod and green asparagus casserole

Preparation:


Brown the cod with oil.

Place the clams in the water from the Cesurca asparagus. Then, add the Cesurca asparagus and cover the casserole dish.

Cook for approximately 3 minutes.

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