Cooking time: 20 min - Preparation time: 10 min - Serves: 4
Ingredients
4 cod backs
4 thin slices of smoked bacon
Cherry tomatoes
Olive oil
Salt and pepper
Preparation:
1. Brush the olive oil over the cod and tomatoes. Turn on your Kokko over medium heat (to candy your cherry tomatoes first, then turn up the heat).
2. Place the cherry tomatoes on the plancha and turn them over to cook for a further 10 minutes. Then place your fish backs, seasoned with fleur de sel and pepper, and cook on one side for 8 to 10 minutes.
3. Meanwhile, on the other side of your griddle, brown your thin slices of bacon.
4. arrange the plates and enjoy.
