Salt cod with potatoes and onions in the oven

• Preheat the oven to 180°C.
• Desalting the cod: If the cod has not already been desalted, soak it in cold water for 24 to 36 hours, changing the water every 5 to 7 hours.
• Cut the cod into pieces: Once the cod has been desalted, cut it into medium-sized pieces.
• Peel and thickly slice the potatoes.
• Finely chop the onions.
• Finely chop the garlic cloves.
• Prepare the ovenproof dish and arrange the pieces of cod in a single layer.
• Arrange the potato slices, chopped onions and chopped garlic around the cod.
• Drizzle generously with olive oil and season to taste with salt and black pepper.
• Sprinkle chopped fresh parsley over the top.
• Cover the dish with aluminium foil and bake for 45 to 50 minutes, or until the cod and potatoes are tender.
• Uncover the dish and bake for a further 10 minutes, until the potatoes are golden brown.
• Serve the baked cod with the potatoes and onions, accompanied by a green salad or rice.

Olea Salbo's little extra

You can add other vegetables to this dish, such as carrots, peppers or tomatoes.

For a richer flavour, you can marinate the cod in olive oil, garlic, lemon juice and herbs for 30 minutes before cooking.