Oven-baked cod, milt and broad beans

Boil the broad beans lightly in salted water, drain in a colander and peel off the skins

Cut the cod into bite-sized pieces.
Cut the cod milt into bite-sized pieces as well, and rinse it with water to remove the slime. Bring water to a boil, add the lemon slices and a pinch of salt (not included in the ingredients list), add the cod milt and boil for about 30 seconds, then drain the water.

Sprinkle salt and pepper all over the cod and prepared milt, then coat with plain flour

Heat olive oil and butter in a frying pan and fry the cod and milt on both sides until golden brown

Spread 1 teaspoon of melted butter over the entire surface of the gratin dish, then spread 1 tablespoon of tomato sauce over each. Arrange the grilled cod milt on top and sprinkle with broad beans

Sprinkle breadcrumbs and Parmesan cheese on top of the broad beans and bake in an oven at 200°C for 10 minutes

Remove from the oven and finish by sprinkling with Italian parsley and lemon juice