Pour a good drizzle of grapeseed oil into a frying pan.

Place 2 cloves of black garlic in the oil, along with the halved tomatoes, flesh side down,

• for 5 minutes cooking time. Remove the tomatoes and place on absorbent paper.

Cook the halved cod fillets in the same oil over low heat. Water the

• fish with the cooking juices, to which the Espelette pepper should be added. Crush 2
• cloves of black garlic in the cooking juices.

Spread the tomato halves with seaweed tartar and add a few cubes of black garlic.

Then add the chopped vegetables: bell pepper, onion, civet and flat-leaf parsley.

Arrange the burger, placing a piece of fish on each tomato.