Preparation

1. Wash the unpeeled potatoes and place them on a tray. Season with salt and pepper and drizzle with 100 ml of olive oil. Take to the preheated oven at 180ºC for about 25 to 30 minutes.
2. Meanwhile, mash the corn bread slices in a blender and set aside.
3. In a pan with water, cook the cod slices for three minutes. When cooked, drain the cod and place on a plate.
4. Remove the potato tray from the oven for a moment and add the cod pieces. Season the cod with chopped onion and chopped garlic, spread the crushed corn bread over the cod slices and drizzle everything with the remaining olive oil.
5. Place in a preheated oven at 180ºC for about 20 minutes.
6. Turn off the oven, sprinkle with chopped parsley and serve.

Ingredients

  • - 4 slices of soaked cod
  • - 1.2 kg of small potatoes
  • - 200 ml of olive oil
  • - Parsley (to taste)
  • - 1 medium onion
  • - 4 cloves of garlic
  • - 2 slices of corn bread
  • - Salt (to taste)
  • - Pepper (to taste)