The day before finish desalinating the cod
Chop the onion, peppers
Cut the tomato into large cubes
Chop the garlic
Cut the chorizo into thin julienne
On a very hot and greased plancha plate cook the filling: pepper and onion,
add tomato, garlic and herbs, season moderately.
Dry the cod loins with a kitchen paper and cook the skin side of the fish first and 6 to 7 minutes on each side.
Grill the chorizo.
On a side bed, put the cod, top the julienned chorizo and sprinkle with Provençal herbs
Serve with lemon.