Cod in the oven with tomato and Portuguese cornbread

Directions

1. Cut the cornbread into pieces. Place the cornbread in a food processor and pulse until fine crumbs; set aside.
2. Place 100 ml (1/2 cup) olive oil, five chopped garlic and the peeled tomato cut into small pieces in a saucepan and cook over low heat about 6 to 7 minutes, stirring occasionally. Add the grinded cornbread and season with some salt and pepper. Mix with a spoon and turn off the heat.
3. Preheat the oven to 180ºC (350ºF).
4. Place the cod steaks on a baking dish together with five unpeeled crushed garlic. Put the tomato and cornbread mixture over the cod and drizzle with the remaining olive oil. Bake about 25 to 30 minutes.
5. Meanwhile, peel and wash the potatoes. Cut them into thin round slices and fry in hot oil. When the potatoes are fried, place them on a plate with absorbent paper.
6. Turn off the oven and sprinkle the cod with chopped coriander. Serve the cod with chips.