First, put two tablespoons of EVO oil, the chopped onion, half a glass of water and salt in a pan. Let it cook for two/three minutes then add the white wine. In the meantime, cut the cherry tomatoes and finely chop the garlic. Then add them to the pan, season with salt and pepper and let it cook for another 3/4 minutes. Now cut the potatoes into thin slices and arrange them in a large pan. Pour two tablespoons of EVO oil and let them cook for 2 minutes on each side. At this point, take a baking tray, oil it and arrange 3/4 of the cherry tomato sauce with the onion. Then place the potato slices on top, the cod cut into pieces and cover with the rest of the sauce and a drizzle of EVO oil. Cover everything with aluminum foil and cook in a static oven at 180 degrees for about 25 minutes. Once ready, add some EVO oil and the chopped fresh parsley. Serve your cod piping hot with potatoes, cherry tomatoes and onions!
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