1) Boil the potatoes in boiling salted water, drain and let them cool.

2) Cut them in half or quarters, transfer them to a baking tray, season with 2 tablespoons of oil, bay leaves and a handful of sage leaves; put them in the oven a 200 ° for about 15 minutes, then remove them, add salt and keep them warm.

3) Cut the Cod fillets in the middle; Put the pink pepper, rosemary, 12 sage leaves in a saucepan, then pour in the oil so that it reaches a height of 5 cm and place on the fire, over a very low flame. When the oil reaches a temperature of 60 °, immerse the cod and cook it 15 minutes.

4) Meanwhile, peel and coarsely chop the onion, transfer it to one terrine, season with a pinch of salt and vinegar, add the capers and 2-3 tablespoons of fish cooking oil, stir and set aside.

5) Distribute the potatoes in individual plates, arrange the drained cod on top, add the capers with the onion and serve.