3 cloves garlic, crushed
4 shallots, peeled and finely sliced
1 bunch fresh chives, finely chopped
1/2 bunch fresh dill, finely chopped
1/2 bunch fresh flat parsley, finely chopped
3 sprigs fresh thyme, shredded
8 pieces (Tenderstem®) Broccoli
Sea salt flakes
2 tbsp Black pepper, freshly ground
½ tsp nutmeg, ground
4 slices Italian pancetta
2 tbsp extra virgin olive oil
4 medium cod fillets, skinless and boneless (approximately 600g in total)
5. Take a large frying pan, pour the extra virgin olive oil, add the garlic, shallots, herbs, salt and pepper, and cook on a low-medium heat for 3-4 minutes until the shallots soften and start to colour. Stir occasionally to avoid burning.
6. Place the cod in the frying pan and cook for 5 minutes, turning the fillets gently once. In the last 2 minutes of cooking, place the (Tenderstem®) Broccoli bouquets in the frying pan alongside the cod fillets. Using tongs, turn the (Tenderstem®) Broccoli frequently so that the pancetta colours evenly. When the pancetta is crisp, turn the heat off.
7. Serve immediately, making sure you scoop up the flavour-some mixture of the oil, garlic, shallots and herbs.
8. If you do not have a large frying pan, separate the cod from the (Tenderstem®) Broccoli bouquets and cook in two separate frying pans.