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Salt Cod Florentine Style

• 2 pounds salt cod
• 1/4 cup extra virgin olive oil, plus 3 tablespoons
• 2 cloves garlic, crushed
• 2 cups canned San Marzano tomatoes, diced
• 2 tablespoons chopped fresh parsley
• Freshly ground black pepper

Prep oven per Mugnaini Bake Oven Protocol.

Immerse the salt cod in cold water, cover and refrigerate for 24 hours, changing water 3 - 4 times daily. Remove cod, drain and pat dry with paper towels. Cut cod into large pieces, approximately 3 - 5 inches thick, and dust with flour.

Pour 1/4 cup olive oil, or enough to slightly cover bottom, in a large skillet. Set in wood-fired oven. Add crushed garlic and cook until garlic is golden; remove garlic and discard. Add cod to oil and cook turning once, about 2 - 3 minutes on each side. Remove fish and set aside. Discard frying oil and add 3 tablespoons olive oil to pan along with tomatoes, parsley, and black pepper to taste. Add fish and cook for 30 minutes.