This is not a true salted cod, which is difficult to come by here, but rather a quick version of fish salted overnight. You shouldn't need to add extra salt to the dish.
Serves 4- 6 / preparation 10 minutes, plus 24 hours for salting / Cooking 30 minutes
600g thick fish fillet such as monkfish or hapuku, skinned and boned
2 tablespoons flaky sea salt
4 shallots, sliced
3 cloves garlic, sliced
4 tomatoes (ideally low-acid ones with little liquid), sliced
¼ cup flat-leafed parsley, finely chopped
zest of 1 lemon
¼ cup dried breadcrumbs or panko crumbs
extra virgin olive oil for drizzling
green salad to serve
Sprinkle both sides of the fish with the salt, put into a non-reactive container (such as glass, ceramic or Pyrex) and refrigerate for 24 hours, turning the fillets over halfway through.
Rinse the fish under cold running water for 5 minutes to remove excess salt. Slice the fish into thick 5cm pieces.
Preheat the oven to 180°C. Scatter half the shallots and garlic into a baking dish and layer half the sliced tomatoes and half the fish pieces on top. Scatter with half the parsley and half the lemon zest.
from
http://www.stuff.co.nz/life-style/food-wine/recipes/89358381/Recipe-Salt-cod-Proven-al
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