Codfish with Spinach, Sun-Dried Tomato, and Walnut Sauce

Cook the cod loins in boiling water with bay leaves, garlic, thyme, and rosemary for about 10 minutes. Since the cod is already desalted, the process is quick.

After cooking, cut each cod loin in half and arrange them in a serving dish or baking pan.

Drizzle the cod loins with olive oil and season with black pepper, a little extra rosemary, and thyme.

Bake the cod in a preheated oven at 350°F (180°C) for approximately 20 minutes.

Prepare the sauce: coarsely chop the spinach leaves, discarding the tough stems.

In a saucepan, heat some olive oil and sauté the onion and garlic.

Add a piece of butter and let it melt. Stir in the all-purpose flour, cooking briefly for a moment.

Add the milk to the other ingredients, mixing well until the sauce begins to become slightly creamy.

Incorporate the spinach leaves into the sauce and season with salt, black pepper, and freshly grated nutmeg.

Add the sun-dried tomatoes to the spinach sauce to complete the festive colors and mix again, adjusting salt and pepper if necessary.

Assemble the final dish: place the baked cod loins on the serving dish and generously cover them with the spinach sauce, sun-dried tomatoes, and chopped walnuts (added last for crunch).