Chop and fry the onions, add red date tomato, add salt and cook it.
In the meanwhile season it with E.V. olive oil, Tasmania pepper and wild garlic oil, bring at 70° and add the salted codfish for 10 minutes. Sauteed the chicory heart, drain and dry the fish.
Plate with the sauce at the bottom, then fish and chicory garnish with pepper drops and sprout and flowers salad.