Acor Cod in Olive Oil and Garlic

Cod at sixty-five percent of the tin against thirty-four percent olive oil, a generous pour by any measure, with garlic doing all of the seasoning. Tinned this way cod keeps its flake in large white pieces instead of shredding, and the oil comes out garlicky enough to be worth saving. Split a boiled potato, fork the fish over it, then spoon the oil on after.