Cod, potatoes and mussels

Preparation:

Preparation: Leave the cod to soak for 24 hours. Clean the mussels and let them open in a pan in which 1 clove of garlic has been browned. After 5 minutes pour the wine, let it evaporate and switch off. Slice the potatoes and onions very thin and season with oil, salt and oregano. Boil the cod with the lemon cut in half, let it cool, put it in a bowl and season it with salt, oil, oregano and 500 g of cherry tomatoes. Grease a pan with high edges, split a few tomatoes and put them on the bottom, then make a layer of potatoes and onions, one of mussels, one of cod and finish with a layer of potatoes and onions, the last few tomatoes and a little oil. Finally cover with parmesan and breadcrumbs, previously mixed, and bake at 200 degrees for about 1 hour.