Step 1: Peel the potatoes and boil them in salted water until tender.

Step 2: Preheat the oven to 180 degrees. Place the cherry tomatoes in an oven dish and add a tablespoon of olive oil. Season with salt and pepper and put in the oven for 15 minutes.

Step 3: Meanwhile, drain the potatoes. Add an egg, pepper, salt, nutmeg and a knob of butter and mash them. At the end, add the juice of half a lemon, the zest of half a lemon and chopped parsley. Stir well. Peel and chop the garlic and fry in olive oil. Add to the puree.

Step 4: Finely chop the red onion and cut the celery into small cubes. Heat olive oil in a pan and fry the vegetables until tender (do not let fry too long so the vegetables remain crispy), add the thyme while frying.

Step 5: Pat the codfish dry with kitchen paper. Heat butter in a pan and fry the codfish. While frying, season both sides well with salt and pepper. Tip: Use enough butter and wait until the butter is hot.

Step 6: Serve the fish (on a preheated plate) with lemon puree, cherry tomatoes and sautéed celery and enjoy!