Serves 4

Thaw the bacalhau in the fridgeovernight.

The next day, preheat the oven to 180°C fan.

Pat the bacalhau dry with paper towels.

Place the cornbread in a blender and blend to breadcrumbs. Add the remaining ingredients and blend until you have a moist crumble.

Place the bacalhau, skin side down, on a baking tray covered with baking paper. Cover the top with breadcrumbs, pressing them down so they stick.

Bake in the preheated oven for 30 minutes.

Meanwhile, make the mashed potatoes: Peel the potatoes and cook them in salted water for 20-25 mins until tender. Mash together with the other ingredients, cover with a lid and set aside.

Cook the broad beans in salted water for 8 minutes. Drain, run under a cold tap to cool a bit, then remove the skins and put in a small saucepan. Season with olive oil, lemon juice, salt, and pepper and reheat before serving.

For the salsa: Heat the olive oil in a pan. Add the chopped garlic and fennel seeds and sauté until the garlic is golden (be careful not to burn it!).

Pour into a bowl, add the sundried tomatoes, capers, lemon zest, and season with salt and pepper.

Place a spoonful of the mash onto a plate, add the bacalhau on top, scatter some broad beans and drizzle with the salsa.