400 g Lugrade Cod Bellies
500 ml olive oil
240 g yellow corn bread
1 red onion
1 clove of garlic
50 g parsley
50 ml olive oil
20 ml red wine vinegar
Heat the grill well and grill the cod bellies on both sides.
At the end, cut the corn bread into thin slices and drizzle with the olive oil. Toast them on the same grill where the cod was grilled.
Arrange the toast and serve with the cod bellies on top.
In a bowl, wrap the finely chopped onion, garlic and parsley. Season with olive oil, salt and vinegar.
Spread this preparation over the toast and the cod belly.