Cod In Cassuola With Chicory Pie

Preparation:

Preparation: Cut the cod into not too large pieces; pass each piece in the flour, wet it with a little water, pass it again in the flour and then deep fry in peanut oil. Put the cod in a pan with the oil, the garlic, the capers, the olives, the pine nuts and the chopped parsley and continue cooking over a low heat. Blanch the chicory, sauté it in another pan with the oil, garlic and chilli pepper and then put it in a mold, pressing well. Serve the cod drizzled with its sauce with the chicory pie next to it.