1. Preheat the oven to 170ºC.

2. Prepare the crumble, line an oven tray with parchment paper and place the slices of ham extended without overlapping. Bake in the oven for 20 minutes until crispy

3. Raise the oven temperature to 180ºC.

4. In a food processor, place the sliced ​​bread, 2 cloves of garlic, 2 tablespoons of olive oil and a pinch of fleur de sel. Grind until you obtain a homogeneous mixture. Transfer to a baking tray and bake for around 25 minutes, stirring occasionally, until golden and crispy.

5. Let the ham cool and break half of it by hand into small pieces, wrap in the cornbread and set aside.

6. Cut the onions into half moons and place in a non-stick frying pan. Add the olive oil and cook over medium heat for 5min. Add a pinch of fleur de sel and pepper and 3 cloves of chopped garlic. Lower the heat and cook for about 20min.

7. Meanwhile, pre-cook the potatoes. In a pan, add salt and 3 crushed garlic cloves. Add the potatoes and bring to a boil. Bake for around 15min.

8. Remove the potatoes and add the cod to the boiling water and cook for just 4 minutes, removing the cod next.

9. Punch each of the potatoes.

10. Arrange the onion on a baking tray, spreading it evenly, place the chicken tenderloins cod on top and potatoes around. Drizzle with olive oil and bake at 180ºC for 15 minutes

11. Flap the cod, discarding the skin and bones.

12. Serve in layers, starting with the potatoes, followed by the onion and then placing the cod chips seasoned with fleur de sel and pepper. Finish with the crumble and a “tile” of ham.