200/300 g of cod fillet
Red Wine Vinegar
Salt and Pepper
Place the cod on a bed of onions and oil and bake in the oven at 170ºC for 10 to 12 minutes.
Peel and boil the potato. Once cooked, drain and mash. Add oil and parsley and season to taste.
Blanch the rapini then sauté in oil with garlic.
Reduce the red wine with honey and allow to cool.
Make the vinaigrette salsa be combining oil, vinegar, kiwi, peppers, onion, and finely diced garlic. Add diagonally sliced asparagus and season to taste.
Make a bed of mashed potato, place the rapini on top, then top with the Cod. Sprinkle with vinaigrette salsa and garnish with the reduction