Portuguese Bacalhau à Lagareiro (Cod)

1. Place the soaked codfish steaks in a bowl and cover them with milk (let them sit in the refrigerator overnight).
2. Boil the small potatoes with their skins in salted water until tender, then set them aside.
3. Remove the codfish from the milk, drain well, and pat dry with a paper towel and lightly brush the cod with olive oil.
4. Grill the codfish on the barbecue or on a hot griddle (avoid overcooking to keep the cod moist).
5. After boiling, place the potatoes with their skins on a grill over the coals and let them get golden and crispy.
6. Once done, lightly smash each potato and place them next to the cod on a serving platter.
7. In a frying pan, heat some olive oil and sauté the sliced garlic until lightly golden.
8. Pour the garlic-infused oil over the codfish.
9. Season everything with more olive oil, freshly ground black pepper, and sprinkle with chopped coriander and serve warm.

Recipe & Photo Credit: Receitas da Tia Adelina