Cut the cod loin into slices of about 120-150 g, if we use fresh cod. If it is desalted, we will not need to season it afterwards. We booked. Peel and chop the potatoes into slices, and arrange them in a baking dish or roaster, season with salt and pepper, add a couple of tablespoons of olive oil and mix well. Optionally we can add an onion cut into fine juliana.
Then we pour a splash of white wine and Bake in a preheated oven at 180ºC for 20 minutes, until the potatoes begin to take on a golden color. Add the slices of cod skin downplacing them in the baking dish over the potatoes.
We raise the temperature to 190ºC and leave it for five minutes, which we take advantage of to make the garlic sauce or refried. We chop the garlic cloves in fillets and fry them in a pan with olive oil, waiting for them to brown. Then, we turn off the heat, remove almost all the oil, leaving approximately a tablespoon and pour it all over the cod slices.
Sprinkle with pepper and let the fish finish cooking for another five minutes. We take out the slices, reserve them and we serve the potatoes in a bowl, placing the slices on top and decorate with green shoots. We bring to the table immediately.
