200 g Lugrade cod loin
100 g Watercress
5 Dried Tomatoes
100 ml olive oil
Slice the cod loins into thin blades. Place them on the plate where they will be served.
(If cod is frozen, cut it in a ham cutter.)
Put the watercress in a bowl and season it with olive oil and salt. Wrap everything up very well and place it over the blades.
Cut the dried tomatoes in julienne and garnish the dish with it.