Cod with cornbread crust
Ingredients
2 large onions, sliced into half-moons
5 garlic cloves, thinly sliced
½ cup olive oil or more, if necessary
4 cod loins or steaks, already desalted/soaked (around 1 Kg (2.2 lb))
400 g yellow cornbread, 1-2 days old, only the crumb, without the crust, in pieces
Salt and black pepper based on your taste
1 Kg small potatoes
Instructions
Preheat the oven to 200°C (390°F).
Cook the potatoes in cold water seasoned with salt and a drizzle of olive oil. Bring to a boil and cook until tender (about 15 minutes).
Sauté the onions with the garlic until soft and fragrant.
Cook the cod in milk: place the cod in a pot, cover it with milk, and bring to a boil. Once it starts boiling, turn off the heat and let it sit for 10 minutes.
While the cod cooks, place the cornbread crumb in a food processor, season with salt and pepper to taste, and blend. Gradually add olive oil while blending until it reaches the consistency of wet coarse sand.
In a baking dish, spread the sautéed onions and garlic to form a base. Generously drizzle with olive oil. Place the cod loins on this "bed" of onions and drizzle each with a little more olive oil. Divide the cornbread mixture into four portions and cover each cod loin with a portion, gently pressing (without breaking the loin) to form a crust.
Serve each cod loin with the cornbread crust alongside the boiled potatoes, drizzling with the hot olive oil and onion sauce from the bottom of the baking dish.
