Yellow Onion and Tomato Tostada with Cod

Pick the leaves from the cilantro bunch, roughly chop half and leave the rest whole for garnish. Set aside.

Cut both limes in half — squeeze one for juice to finish the dish, and cut the other into wedges for serving.

Slice the yellow onions into thin half-moons. Dice the tomatoes into small cubes.

Heat 3 tablespoons of olive oil in a wide skillet over medium heat. Add the sliced onion with a pinch of salt and cook, stirring occasionally, for 8-10 minutes until the onion is soft, sweet, and lightly golden.

Mince the garlic and add it to the pan with the onions. Cook for 1 minute until fragrant.

Add the diced tomato, cumin, remaining salt, and black pepper. Stir well and let the mixture cook for another 5-7 minutes, breaking down the tomatoes into a thick, jammy sauce. Remove from heat and set aside.

Pat the cod fillets dry with paper towels. Season both sides generously with salt, black pepper, and cumin.

In a separate skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.

Place the cod fillets in the hot oil and cook undisturbed for 3-4 minutes until the bottom is golden and releases easily from the pan. Flip carefully and cook for another 2-3 minutes until the fish is opaque and flakes gently with a fork. Remove from heat.

Warm each tortilla directly over a gas flame or in a dry skillet for 30 seconds per side until lightly charred and crisp. Place on serving plates.

Spoon a generous layer of the warm tomato-onion refrito onto each toasted tortilla.

Place a seared cod fillet on top of the refrito.

Squeeze fresh lime juice over the top, then scatter with chopped cilantro and the remaining whole leaves. Serve immediately with lime wedges on the side.