Spanish Cod Gratin | Juicy Dish with Alioli

Preheat the oven to 200 °C. Peel the potatoes and cut them into thin slices, about 2-3 mm thick. Cut the onion into thin half-moons (thin slices), and finely chop 2 cloves of garlic.

Heat 40 ml of extra virgin olive oil in a pan, add the potatoes and onion. Season with salt and pepper to taste using half of the specified salt and black pepper, then sauté over medium heat for about 10-12 minutes until the potatoes are half-tender. Stir in the chopped garlic for the last 1 minute.

Spread the sautéed onion potatoes evenly in a heatproof baking dish or roasting tin to form a base.