Preparation

Place the cod with the halved cherry tomatoes on an oven tray lined with baking paper. Brush the surface of the fish with a layer of Bauer Vegetable Dadocrema and complete with a drizzle of extra virgin olive oil.
Cook in the oven at 200 °C for about 20 minutes.
Prepare the pesto: put the basil leaves in a blender with a small garlic clove, the almonds and a pinch of salt, and blitz.
Transfer to a bowl and cover with extra virgin olive oil.
Peel the potatoes, press them and season with extra virgin olive oil, salt and pepper.
Build the cod stacks with the help of a pastry cutter.
Put a tablespoon of mashed potato at the bottom then add 2-3 cherry tomatoes, a little pesto and a few pieces of cod. Finish by decorating with the pesto and a basil leaf.