Defrost the codfish fillets and cook in milk for approximately 6 to 8 minutes (after boiling). Drain the codfish well and place in a baking dish skin side down, reserving the milk from cooking.<\/p>\n\n\n\n
Peel the potatoes and boil them in salted water. Then, drain well, reduce to a puree, add the codfish cooking milk until the desired consistency of a creamy puree, add the butter, season with black pepper and nutmeg to taste and mix very well.<\/p>\n\n\n\n
In the olive oil, soften the onions cut into half-moons and the chopped garlic. Then add 1 dl of the codfish cooking milk and the bay leaf, season with salt and freshly ground black pepper and cook for another 2 to 3 minutes after it starts boiling, stirring. Next, distribute the onion over the top of the codfish loins.<\/p>\n\n\n\n
Place the mashed potato in a pastry bag and arrange around the codfish loins. Finally, spread the mayonnaise over the codfish loins and bake in a preheated oven at 200\u00b0C for approximately 15 minutes.<\/p>\n\n\n\n
Serve with parsley and black olives.<\/p>\n\n\n