Let the garlic turn golden in a pan with 2 tablespoons of extra virgin olive oil. Add the breadcrumbs, a pinch of salt and oregano and let everything toast; make sure the breadcrumbs do not burn in the process. Set aside.
Bring a large pan to heat and pour 4 tablespoons of oil. Add half a garlic clove (sliced beforehand), potato cubes, a sprinkle of chilli and then add the Rapini. Cover with a lid and let cook for about 20 minutes. Season with salt and blend the mixture with the help of a mixer.
Allow the water to boil in a large pan and add a pinch of salt. Take a half of the cod and cut into 8 pieces. Let them stir in a non-stick pan with 5 tablespoons of olive oil; once the pieces become golden, set aside. In the same oil, add half a garlic clove which should be finely chopped. Cut what is left of the cod into small pieces and pour it in the pan. Let cook at high heat for 3 minutes.
Add a ladle of cooking water and allow the cod to cook for an additional 2 minutes.
Cook the Panciotti and add them to the pan containing the cod. Stir with Parmesan. The Panciotti will be served on a bed of Rapini cream. Garnish with the cod pieces and seasoned breadcrumbs.