Baked cod with bread and crumbs

Ingredients:
A corn bread, 600 g of soaked cod in pieces high, 2 dl of extra virgin olive oil 4-6 cloves garlic, 700 g new potatoes, salt

For the crumbs:
± 300 g of corn bread, water, 1 bunch turnip greens, Cowboy with 100 g of olive oil, 2-3 cloves of garlic and pepper

Preparation:
Turn the oven and set it to 200 ° C.
About half the cut bread into pieces by approximately 1 inch thick and arrange it in the bottom of a tray oven, clay, preferably.
On top place the slices of cod and esborrachados garlic cloves and drizzle with olive oil.
Cover everything with the remaining bread and crumbly and bake for 30 minutes wax.
At the same time also put in another pan to bake the potatoes washed and sprinkled with coarse salt.
While the cod is in the oven take the time to prepare the migas.

Crumble the bread and sprinkle with water quantity needed for soaking.
Pick the leaves of turnip, wash, drain well and cut into strips as for caldo verde.
Cowboy Take on the stove with olive oil with garlic cloves, peeled and finely chopped. Add the turnip greens and let sauté.
Pour about a cup of water and cook turnip greens a bit.
Add the soaked bread and mix well and cook until the crumbs are the consistency you like. Season with a little pepper and correct the salt if necessary.

Serve the cod follow.