Instructions: Restaurant in Sonoma, who was born on the island of Sao Jorge in the Azores.

He literally turns this favorite dish upside down. Instead of cooking and serving it from the casserole dish as is customary, he inverts it onto a baking sheet, then removes the dish, allowing the exposed codfish to brown slightly and the layer of potatoes on the bottom to crisp.

If you prefer well-done potatoes, leave the inverted casserole dish in place and cook for the recommended time, then uncover and continue cooking until the codfish is lightly toasted. The additional time will allow the potatoes to get extra-brown.

2 pounds dried salt cod
6 tablespoons olive oil, plus extra for drizzling 2 large yellow onions, sliced
4 garlic cloves, minced
Dash nutmeg
White pepper, to taste
4 medium waxy potatoes, boiled, cooled, peeled and cut into 1/4 inch-thick slices
8 hard-cooked eggs, halved, for garnish
Portuguese olives and chopped parsley, for garnish

Rinse cod under cold running water to remove any surface salt.

Place fish pieces in large nonreactive pot, cover with water and refrigerate

(covered) 24 hours, changing water several times.

Pour off water, refill pot with clean water and gently boil cod until it flakes easily with fork, 8 to 10 minutes (or longer), depending on thickness.

Meanwhile, heat 3 tablespoons oil in large skillet over medium heat. Add onions and saute until barely brown, 10 minutes. Add garlic and cook 1 minute more. Set aside.

Drain cod and let cool. Flake it into large bowl and remove any bones or bits of skin. Add onion-garlic mixture, nutmeg, white pepper and remaining olive oil, and toss lightly. Pack mixture into well-oiled 9 x 13 inch oven-proof casserole dish. Top with potato slices.

Lightly oil a baking sheet, place it over the casserole and invert.

Carefully remove casserole dish to keep cod mixture intact. Bake at 400 degrees about 20 minutes, or until cod is lightly toasted. If cod begins to burn, cover it with a tented piece of foil.

To serve, cut a square of cod and center it on a plate. Drizzle with additional olive oil to moisten. Garnish with egg halves, several olives and some parsley.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.