Shredded cod with a crispy topping

Bring 50 cl of milk to a boil with salt, pepper, and thyme.

Poach 250 g of cod in milk for 2 minutes after it reaches a boil, then remove from heat and cover. Let it cook like this for 10 minutes.

Oil and toast 4 large slices of country bread under the grill.

Spread a thick layer of tapenade and shred the cod on top.

To finish