- 130 gr UMAI Gourmet pepper jam
- 20 gr fresh chive
- 500 gr cod
- Sauté the diced cod with a little bit of oil and a dash of orange juice.
- When brown set aside in the serving plate and add a teaspoon of jam to each piece of cod.
- To finish, chop the chive in thin strips and sprinkle on top of the cod with the jam.