Slice of salt cod with seasonal vegetables, Gaeta olives and confit tomatoes recipe by Valeria Picci

Ingredients

• - 4 slices of salt cod (550 g / 1 1/4 lb. in total)
• - 150 g (5 oz.) asparagus tips (8 x 4)
• - 150 g (5 oz.) green bell pepper, preferably small and long
• - 50 g (2 oz.) Gaeta* olives
• - 50 g (2 oz.) confit tomatoes
• - 50 ml (10 teaspoons) extra-virgin olive oil
• - 100 g (3 1/2 oz.) parsley leaves