Wash and clean the vegetables. Peel the potatoes and slice them (about 1/4 inch thick). Cut the broccoli into florets. Steam both vegetables for 20-25 minutes, then drain and place them in an oven-safe gratin dish, reserving some cooking liquid.

Preheat the oven to 350°F.

Peel and finely chop the garlic. Peel and slice the onion. Sauté them in a hot pan with a little oil until the onion is translucent but not browned.

Add 1/2 to 2/3 cup of the reserved cooking liquid, half of the Parmesan, the vegetable bouillon cube, white wine, cream, cornstarch, nutmeg, salt, and pepper. Cook over medium heat, stirring constantly.

Once the sauce has thickened, pour it over the prepared vegetables. Sprinkle with the remaining grated Parmesan. Top with pine nuts and bake for about 40 minutes at 350°F.

The gratin should be golden when removed from the oven. If not, bake for a few more minutes.

As the gratin finishes baking, prepare the cod fillets.

In a very hot pan with a mix of oil and butter (a small amount per fillet), cook for 2 minutes on each side over high heat. Before flipping the first time, add a little cooking liquid and continuously baste the fish with the butter-oil-lemon juice mixture using a tablespoon.

Flip after the first 2 minutes and continue basting the fish with the pan juices. One minute before it's done, season with Caribbean salt. Flip again if needed. (Recommended)

As soon as the fish flakes easily, remove it from the heat and serve immediately with a generous portion of gratin!