Peel the potatoes and slice them into rounds. Place them in a baking dish, drizzle with oil, and sprinkle with salt. Bake at 400°F (200°C) with heat from top and bottom for about 30 minutes, or until tender. Check occasionally and remove when done, as baking times may vary.

While the potatoes are baking, fry the cod. Heat oil in a skillet—use enough to cover the bottom. You can strain and reuse this oil for the next step. Dredge the cod pieces in flour, fry them, and set aside on a plate.

In another skillet, using the strained leftover oil, sauté the onion cut into thin strips. I used 7 or 8 tablespoons of oil—add more if needed. Cook until the onion is soft.

Once the onion is tender, add a tablespoon of sweet paprika and a splash of white wine. (I missed taking a photo of this step.)

When the potatoes are done, remove the baking dish from the oven, place the fried cod on top, and pour the onion mixture over everything. Return to the oven for another 15 minutes at 350°F (180°C).