Roasted cod chunks with tomato confit, sautéed spinach and golden potatoes from Brazil Rhythms and Recipes by Morena Leite

Ingredients

• salt and pepper to taste
• 60 g garlic, smashed
• 200 g parsley
• 300 g baby potatoes
• parsley to taste
• 100 ml olive oil
• 800 g spinach leaves
• 1 kg cod loin, previously desalted
• 600 ml olive oil
• juice of 1 lemon
• 1 l milk
• 24 pear tomatoes
• salt to taste