Ingredients

Method

1. Preheat the oven to 175ºC/350ºF.
2. Peel the potatoes and slice them thinly (6-7 mm), then put the slices in a nonstick pan (just large enough to hold the potatoes). Pour in the milk (add enough to cover the potatoes), then add the bay leaf and pressed garlic. Season the potatoes generously with salt. Bring to a boil over medium heat, with some stirring to prevent the potatoes from sticking to the bottom of the pan and scorching. Lower the heat and cook 15-20 min with occasional stirring until the potatoes are soft but not falling apart.
3. Arrange the potato slices with their liquid in a baking dish and cover them with the cream. Sprinkle with the nutmeg and ground pepper. Bake in the middle of the oven about 30 min, until the potatoes are golden and crusty.
4. While the potatoes are baking, thinly slice the onion. Heat the butter and oil in a pan over medium-low heat, then add the onion slices and sauté 4-5 min until they become translucent. Set aside.
5. Pat-dry the cod fillet and cut it into serving sized pieces. Take the baking dish out of the oven, lift up the potatoes and slide the cod pieces underneath, then put the dish back into the oven and cook for an additional 5-10 min, depending on the size of the fillets. Check with a fork to see if the fish is cooked through.
6. Top each serving with the onion slices and serve.