Toast some of the slices of Triora bread in the oven. Chop finely the sundried tomatoes, capers, the clove of garlic, the fresh chilli and a little of the orange zes and a couple of spoonfuls of Compagnia Olive Bruschetta.
Mix with the toasted bread and mix until obtaining a fine and homogenous mixture. Add a pinch of pepper and a pinch of oregano.
Cover the cod fillets (100-150 g portions) with the bread mixture , add a drizzle of extra virgin olive oil and cook in the oven for 15 minutes at 220° C (for the last 5 minutes place under the grill).
Clean the fennel, chop into thin slices, dress with extra virgin olive oil, orange juice, a pinch of salt and a pinch of pepper. Add some sprigs of the leafy part of the fennel, the orange zest and the stoned Taggiasca olives.
Place the cod fillets in the breadcrumbs on a serving dish and add the dressed fennel.
TIP: For a more decisive taste add some fennel seeds to the bread mixture
Compagnia Olive Bruschetta
Rosato del Salento IGT