Wrap the garlic bulb in aluminum foil and bake in a preheated oven at 175 °C (convection oven) for about 30 minutes.
Peel, wash and roughly dice the potatoes and boil them in lightly salted water for about 20 minutes. Cut the chorizo into slices about 5 mm thick. Peel the onion and cut into wedges. Rinse the tomatoes and cut them in half. Heat 2 tablespoons of olive oil in a pan and sauté the onion wedges until translucent.
Then add the chorizo slices and sauté. Then add the halved cherry tomatoes and sauté. Unwrap the garlic from the aluminum foil and squeeze it out.
Drain the potato cubes and mash them with the hot milk, butter and garlic to a puree and season with a little salt. Rinse the cod fillets, pat dry and season on both sides with a little salt and pepper. Then lightly coat them in the flour. Heat 1 tablespoon of olive oil in a frying pan and fry the cod fillets in it for about 2 to 3 minutes on each side. Spread the mashed potatoes on plates and arrange the cod fillets with chorizo and tomatoes on top.
Serve with fresh green salad and fresh ciabatta.
