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1
Place the diced potatoes in a saucepan of cold, salted water over high heat and bring to a boil.
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2
Reduce the heat to medium and simmer until the potatoes are fork tender, 20 to 25 minutes.
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3
Preheat the oven to 350F.
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4
Drain the potatoes, spread them out in one layer on a baking sheet, and place in the oven until dry, 5 to 6 minutes.
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5
Meanwhile, place the wine, water, thyme, and raw garlic in a large skillet over medium-high heat and bring to a boil.
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6
Reduce the heat to medium, add the cod, and simmer until opaque, 6 to 8 minutes.
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7
Drain the fish on a cloth towel and, using your fingers, flake it into a bowl.
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8
Mash the roasted garlic and combine with the olive oil and milk.
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9
In a mixing bowl, mash the dried potatoes with a fork, slowly adding the garlic mixture and mixing until it is incorporated.
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10
The potatoes should be slightly lumpy.
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11
Add the flaked cod and mix well.
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12
Season with salt and pepper.
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13
Form the mixture into 8 cakes, dredge in flour, and refrigerate for at least 1 hour and up to 24 hours.
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14
When ready to serve, heat the oil until shimmering in a medium skillet over medium heat and cook the cakes until golden brown, about 2 minutes on each side.
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15
Drain on paper towels.
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16
To serve:
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17
Divide the ratatouille among 4 (or 8) warm plates.
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18
Place 2 (or 1) cod and potato cakes on top and drizzle the basil oil around.
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19
Variations:
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20
For cod, substitute halibut, snapper, or bass.
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21
For Ratatouille, substitute Confit Bayaldi, Caponata, green and Yellow Squash Ribbons, or any green salad.
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22
For Basil Oil, substitute Chive Oil, Roasted Garlic-Black Olive.
