Finely dice the onion, roughly chop the garlic and finely grate the tomatoes

Heat a fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil

After a couple of minutes add in the onion and garlic, mix with the olive oil, after 3 minutes and the onion is translucent, add in the saffron, mix together and cook for 30 seconds, then add in the grated tomato, season with sea salt & black pepper, mix together, then lower to a low heat and simmer

Meanwhile, heat a separate fry pan with a medium to medium-high heat, add in 4 tbsp (60 ml) extra virgin olive oil and 3 cloves of garlic (mashed down with a chef´s knife and leaving the skins on)

While the oil is heating, pat dry the cod fillets with paper towels, then season with sea salt and black pepper, cut each fillet into 2 evenly sized pieces, for a total of 4 pieces of cod, coat each one in flour and then in egg wash (1 egg whisked and seasoned with salt & pepper)

As you coat each fillet, add into the pan with the hot olive oil (at this point remove the cloves of garlic), fry the fillets for 3 to 4 minutes per side or until golden and lightly crispy, then transfer over a wire rack with paper towels

After simmering the tomato sauce for about 10 minutes and it has slightly thickened up, remove from the heat

Add the sauce over some serving dishes, place 2 pieces of cod over the sauce on each plate and sprinkle with finely chopped fresh parsley, serve at once, enjoy!