-
1
To prepare the cod, place it on your work surface, pour 2 tablespoons of salt into your hand, and with your hand close to the fish, sprinkle the salt in an even layer over one side of the fillet.
-
2
Turn the fish and repeat, sprinkling the other side with the remaining 2 tablespoons of salt.
-
3
Place a rack on a baking sheet or roasting pan and place the cod on the rack.
-
4
Wrap the baking sheet in plastic and place the cod in the refrigerator for three days to cure.
-
5
Fill a large bowl or nonreactive baking dish with water and place the cod in the water to soak for 1 hour, changing the water two or three times during that time.
-
6
Remove the cod and pat it dry with paper towels.
-
7
Place the cod on a cutting board and cut it down the center lengthwise.
-
8
Cut each length into six equal pieces so you have 12 pieces total.
-
9
Adjust the oven rack to the middle position and preheat the oven to 350F.
-
10
Heat 1/4 cup of the olive oil in a large ovenproof saute pan over medium heat.
-
11
Add the garlic and saute for 1 minute, stirring constantly to prevent it from browning.
-
12
Add the passata and chopped rosemary and cook for about 5 minutes to heat through.
-
13
Cut each roasted tomato half in half again and place them in the saucepan without stirring.
-
14
(If you are using canned tomatoes, cut them into quarters.)
-
15
Add the ceci, again without stirring, and place the fish on top of the ceci and sauce.
-
16
Drizzle the fish with the 2 tablespoons of olive oil and bake until the fish is opaque and cooked through, about 15 minutes.
-
17
Pour enough olive oil into a small skillet or saucepan to fill it 1 inch deep and line a small plate with paper towels.
-
18
Heat the oil over medium-high heat until a pinch of salt sizzles when dropped into it.
-
19
Add the rosemary tufts and fry for about 30 seconds until they are crisp but not brown.
-
20
Use a slotted spoon or strainer to remove the rosemary from the oil, transfer to the paper towels to drain, and season with salt.
-
21
Strain the rosemary-infused oil through a fine-mesh strainer and reserve it to fry rosemary another time, to make a vinaigrette, or to drizzle over grilled meats or vegetables.
-
22
The herbs can be fried up to several hours in advance.
-
23
Store them in an airtight container at room temperature.
-
24
Remove the cod from the oven and place the saute pan on the stovetop over medium-high heat.
-
25
Add 1 cup of water and cook the sauce for 2 to 3 minutes, stirring gently without breaking up the fish.
-
26
Spoon the sauce onto the center of four plates, dividing it evenly.
-
27
Place three pieces of fish on top of each serving of sauce, stacking them on top of one another in different directions.
-
28
Scatter the fried rosemary over the fish, dividing it evenly, squeeze a few drops of lemon juice over each serving, and serve a ramekin of Garlic Mayonnaise on the side of each plate, if you are using it.
-
29
Vermentino di Gallura (Sardinia)
