Fried cod fillet with chicory salad

Beat the egg.

Cut the chives finely.

Cut the apricots into small pieces.

Cut the bread into pieces.

Grind the bread with hazelnuts and cheese in the food processor into a fine, crisp mixture.

Cut the cod fillets into equal pieces (1 per person) and rub them in with salt and freshly ground pepper.

First take the pieces of fish through the egg and then around the crumb, press well.

Leave to lie down for a moment.

Cut the stalks of the bushes of chicory.

Cut the bushes into 3-4 cm pieces.

In a salad bowl, beat the lemon juice with half of the olive oil, chives and some salt and pepper to make a dressing and spoon in the chicory and pieces of apricot.

Heat the remaining olive oil in a frying pan and bake pieces of cod in 6-8 minutes nicely browned and just cooked.

Turn them back after 3-4 minutes.

Serve the cod with chicory salad and cooked baby potatoes.