Wash the cod and cut it into large pieces, one per person. Let it drain. Meanwhile, in an oven-safe dish (Pyrex or clay), heat a little olive oil, chop the garlic, and fry it. Once golden, remove and set aside.

Salt the cod and place it skin-side down in the oil over low heat. Move the dish in a circular motion to release the gelatin. Turn off the heat and occasionally move the dish.

In a pan with a little olive oil, slowly sauté the onions with a pinch of salt.

Once the onions are soft, add the peeled and chopped tomato, and continue to sauté for a few minutes.

Add the wine, let the alcohol evaporate, then add a cup of water and the half bouillon cube. Adjust the salt, let it cook for a few minutes, taste, and if the onions are done, pour over the cod.

Place in a preheated oven at 400°F, with the rack in the middle, heat from top and bottom. Once it starts to boil, keep it in for 5 minutes, then turn off the oven and leave it inside for another 5 minutes before removing.

Plate and serve.