Cod with Spinach and Orange Sauce

Method

Preheat the oven to 230°C.
Scrape the cod skin well, sprinkle salt over the fish, and let it sit for 10 minutes.
Rinse off the salt and pat dry with paper towels, then cut the fillet into individual portions.
Lightly crush the garlic cloves with the flat side of a kitchen knife.
Heat olive oil in a skillet, add garlic and thyme, and cook the cod skin-side down until the skin is crispy, about 4 minutes.
Turn the cod, add butter, and remove the skillet from the heat. Let the cod finish cooking until just done, about 4 minutes.
Place Parma ham slices on a baking sheet lined with parchment paper, and bake until crispy in the oven, about 5 minutes.

Peel the potatoes, cut into chunks, and boil in lightly salted water until tender, about 15 minutes.
Drain the cooking water and mash the potatoes with a potato masher or fork.
Add butter and whole milk, and mash to the desired consistency.
Season with salt and pepper to taste.

Juice the orange and strain into a saucepan.
Finely chop the chili and add to the saucepan.
Bring to a boil and simmer until the liquid is reduced by half.
Stir in crème fraîche and let the sauce simmer for about 4 minutes.
Remove the saucepan from heat and stir in cold butter in cubes just before serving.