Rinse cod under cold running
water to remove surface salt. Place in large
non-aluminum pot, cover with water, cover and
refrigerate 24 hours, changing water several
off water, refill pot with clean water and boil
cod until it flakes easily with fork, 8 to 10
minutes, depending on thickness.
3 tablespoons oil in large skillet over medium
heat and saute onions until barely brown, 10
minutes. Add garlic and cook 1 minute more.
cod and let cool. Flake into large bowl and
remove any bones or bits of skin. Add onion-garlic
mixture, nutmeg and white pepper to taste and
remaining oil. Toss lightly. Pack mixture into
well-oiled 13x9-inch oven-proof casserole dish.
Top with potato slices.
oil a baking sheet, place over casserole and
invert. Carefully remove casserole dish to keep
cod mixture intact. Cover with foil. Bake at
400 degrees 10 minutes, remove foil, then continue
baking until cod is lightly toasted, about 10
serve, cut a square of cod and center on each
of 6 to 8 serving plates. Drizzle with additional
oil to moisten. Garnish with 2 egg halves, olives
6 - 8