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


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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