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1
Heat the oven to 200 °C. Lightly oil a roasting dish large enough to hold the four cod pieces without touching. Lay the pieces flesh-side up. Press a clean cloth or kitchen paper firmly over each piece and hold for several seconds. The surface must be visibly dry — any residual moisture will prevent the crust from adhering.
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2
In a bowl, combine the hand-crumbled broa, olive oil, garlic, parsley, and salt. Work the mixture briefly with your fingers until the oil is evenly distributed and the crumbs begin to hold together loosely when pressed. The crumbs must remain rough and irregular — this is where the dish lives or dies: too-fine crumbs produce a flat, dense paste rather than the open, sandy crust that defines the preparation.
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3
Divide the broa mixture evenly over the flesh side of each cod piece. Press it into a generous, even layer — it should be thick enough to fully obscure the fish beneath. Pack the edges gently to prevent them from falling away during roasting.
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4
Roast on the middle shelf for 20–25 minutes. The crust is ready when it is deep golden-brown across the entire surface, slightly darker at the raised edges, and the kitchen carries a distinct smell of toasted corn and olive oil mingling with the saline cod below.
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5
Rest the fish in the dish for two minutes before serving. The underside of the crust — where it contacts the fish — should be moist and tender; the surface should yield a faint crunch when pressed with a spoon. Serve directly from the dish alongside the boiled potatoes and greens.