In a bowl, mix the cod, panko, eggs, milk, cilantro and garlic to form a dough. Cut into 8 portions. Form each cake into a round shape, then pass each cake through the ground galleta.
In a pan, pour a half-cup of olive oil, heat it and place the cod cakes. Cook until browned on both sides. Be careful when flipping them over so they do not break apart. Set aside.
In another pan, heat olive oil and place the onion, pepper, garlic, cilantro and basil, and heat at medium for 2-3 minutes. Add the sauce, bay leaf and wine. Season to taste and cook at medium heat 2-5 minutes. Serve with cakes.
You can make the cakes smaller and use them as hors d’oeuvres accompanied by tartar sauce.