First, cut the garlic cloves into very fine strips. Then, fry them on a frying pan on medium-low heat, the oil must be lukewarm so it doesn’t burn the garlic, bittering the preparation.

When they get just a bit brown, lower the heat to low heat, add the cod loins with their skin-side up and cook for 5 minutes. Place them carefully so there is no piece of garlic below them.

While they’re cooking, shake the frying pan helping the cod release its juice or gelatin. If the loins are thick, turn them around so they can finish cooking for 2 or 3 minutes. The mix between the olive oil and the juice of the cod is what will give the greenish color to the sauce.

Then, in another bowl, mix the cornstarch and the water until the cornstarch dissolves well. When you notice the cod has released enough juice, add this mixture and cook for two minutes.

Lastly, chop the parsley well into small pieces and add them to the frying pan with the cod loins and the green sauce.