50 g cod fillet 50 g Pink shrimp, peeled 0.25 Melon 1 Zucchini 0.5 Lemon 1 teaspoon capers 1 strand Dill 50 g broccoli heads 15 mL Olive oil 1 pinch Salt 1 pinch Pepper Remove the flesh of the melon and cut into thin slices. Grate the zucchini and mix with the chopped dill. In a large bowl, toss melon, half of the lemon juice, capers, shrimps, and sprinkle with a dash of olive oil. Add salt and pepper. Lay the cod in an ovenproof dish sprinkled with oil and the remaining lemon juice. Add salt. Put in the oven preheated to 350 °F, bake for 10 minutes, check the cooking. Rinse the broccolis. Place them in the steamer basket of a pressure cooker filled with 3 cm water. Bring to a boil, close the lid, and cook for 10 minutes. Meanwhile, transfer the mixture from the bowl to a frying pan and heat for a few seconds until just barely hot. Cover the fish with the mixture, then with the zucchini with dill. Arrange small broccoli florets alongside the pickled cod and serve. Remember: don't wait until you are thursty to drink water.