Cod with Portuguese cornbread crust

Ingredients

• 4 desalted cod loins
• 300 g Portuguese cornbread
• 5 garlic cloves
• 1 onion
• 100 ml olive oil
• 1 small bunch parsley
• 700 g small potatoes
• Black pepper

Step-by-step method

1. Heat oven to 200°C; roast washed small potatoes with a little olive oil for about 25 minutes.
2. Crumb the cornbread and mix with chopped garlic, parsley, pepper and enough oil to moisten.
3. Make a bed of sliced onion in a baking dish and arrange cod on top.
4. Press the cornbread mixture over each portion.
5. Roast 20–25 minutes according to thickness and serve with potatoes.