Suggested by Chef Justa Nobre, from  O Nobre Restaurant, at Campo Pequeno, in Lisbon

Recipe
Cod with Serra cheese crust and cornbread over crushed chickpeas and cabbage

Serves: 10

Ingredients
1.6 kg soaked cod fillets
1 l Olive oil
1 Garlic clove
2 laurel leaves
2 thyme
2 kg cans of cooked chickpeas
1.5 kg cabbage
1 corn bread
200 g onion
500 g Serra da Estrela Mature PDO Cheese
Salt and Pepper at will

Preparation
Place the cod fillets on a baking tray, cover with olive oil, add the garlic cloves, laurel leaf and thyme. Cover the tray with aluminum foil and bake at 180ºC for 12/15 minutes.

Remove the cod from the oven and reserve the olive oil.

Then chip the cod, removing the skins and spine and save.

Use a little of the reserved olive oil and bring it to the fire with the chickpeas, seasoning with salt and pepper. Cook a little and mash it with a masher or with the help of a fork. Save it.

Cut the cabbage into medium julienne and sauté it in another pan with the reserved oil. Season with salt and pepper.

Crust Preparation
In another pan, put a portion of the reserved olive oil, the onion in thin half-moons and 3 sliced garlic cloves. Let the onion soften. Add the chopped bread, grated Serra da Estrela cheese and thyme leaves, mix everything well.

Plating
Place the rim shapes on a tray.

RIMS:
1º Crushed chickpeas (with +/- 1 cm high)
2º Cabbage (with +/- 1 cm high)
3º Cod chips

4º Mixture of cornbread and cheese

Bake it in the oven at 170ºC (+/- 15 minutes)

If there are no rims, you can do it on a tray following the same steps.

Enjoy!