Cod and potato casserole

To make your cod and potato casserole, start by preparing the sauce. Pour oil into a pan 1 and sizzle the garlic for a few minutes. Add the tomato purée 2, salt, and 1¼ tsp (5 g) of sugar 3.

Add the basil leaves 4, cover with a lid 5 and cook for 30 minutes over low heat. Now turn to the cod. Remove the bones with tweezers, cut into slices about ½ inch (1 cm) thick with a sharp knife, peel off the skin 6, and leave in the fridge covered with plastic wrap.

Peel the potatoes 7 and cut them with a mandolin to get slices about the thickness of a dime (1 mm) 8. Add the breadcrumbs to a bowl and grate over the lemon zest 9.

Add the thyme leaves 10 and the seasoned salt (made by mixing the salt with pink, black, white, and green pepper to taste) 11, then stir to mix everything together. By this time, the sauce will have cooked, so turn off the heat and remove the garlic clove 12.

Now oil an 8x12-inch (30x20-cm) 13 casserole dish, spread your first layer of sauce on the bottom and place 14 one third of the potatoes on top, overlapping them slightly 15.

Spread the fragrant breadcrumb mixture 16 over the potatoes and then add the chopped cod 17. Cover with more sauce 18 and keep alternating two more equal layers.

Finish with a layer of sauce and breadcrumbs 19. Bake in an oven preheated to 390°F (200°C) for 60 minutes. When cooked, take the cod and potato casserole out of the oven 20, allow to cool slightly and then serve 21.