Restaurant-Style Cod at Home

Cook the frozen cod loin (previously desalted) in a pot covered with milk, adding the bay leaf. As soon as the milk boils, count 10 minutes for cooking.

While the cod cooks, prepare the caramelized pumpkin base: sauté the onion over medium heat with butter until it is well caramelized. Scrape up the browned bits ('fond') from the bottom of the pan by adding a little water.

After 10 minutes, remove the cod from the pot and set the flakes aside. Discard the bay leaf.

Transfer the cooked pumpkin to the pan with the caramelized onion. Add a little of the reserved cod cooking milk to help with the consistency.

Season the pumpkin cream with salt and blend using an immersion blender until it reaches a creamy consistency.

Prepare the cilantro gremolata by mixing grated garlic, lemon zest, Parmesan cheese, Panko breadcrumbs, salt, pepper, and cilantro (or parsley, if preferred). Incorporate a drizzle of olive oil.

Assemble the dish: spread the pumpkin cream on the plate, place the cod flakes on top, and finish with a spoonful of the cilantro gremolata and a drizzle of olive oil.