Ingredients

• Salt, very little
• ¼ tablespoons Parmigiano-Reggiano, fresh grated
• 1 ¼ cups onions, sliced
• 1 cup milk
• 2 cups extra virgin olive oil
• Fresh ground black pepper

Directions

• Directions
• Cod should be cleaned, skinless and boneless. Anchovies should be fresh or defrosted frozen.
• Sauté onions in oil until transparent, if using salted stock fish, pre-soak in cold running water for at least 24 hours and wash pieces individually every 8 hours.
• In a bowl, mix the parsley, garlic and anchovies. With a fork, spread some of the mixture on each piece of the fish, sprinkle with cheese and roll up.
• Slice rolls into pieces about 1 ½ inches wide and coat in flour mixed with a little cheese and pepper. Shake off excess.
• Place fish bits in an oiled shallow roasting pan and cover with sautéed onions. Season with salt and pepper, add milk and bake in oven preheated to 140C (275F) for 4 hours, turning fish occasionally and adding oil if necessary.
• Remove from oven, top with more parsley and serve immediately.