Serves 5 people:
n. 3 cod hearts fillet 
200g tomatoes
100 g pitted black olives
150g cappers
1 clove of garlic
Fresh basil
Extra virgin olive oil 
80g clarified butter
Procedure: Make 4 slices of cod out of every cod heart. Season with clarified butter, lay it upside down on a non-stick pan. Cooking: Bring oil to around 70° C. Add all the ingredients, season and keep it warm. Place the fillet into the oven and bake to 205° core probe to 66° (or for around 10 minutes).
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