Oven-baked Cod with Chickpea and Sun-dried Tomato Salad

Preheat oven to 120C.

Divide preserved cod into equal parts, and place into baking tray with skin facing upwards.

Add sufficient amount of extra-virgin olive oil to cover the meaty part of the fish.  Peel one garlic clove, set aside.  Add peeled garlic clove, and a twig of fresh rosemary.

Bake in preheated oven for at least 1 hour.  Your final cooking time will depend on thickness of each fish piece.  Turn off heat once cooked through, but keep warm.

Be sure to soak dried chickpeas overnight (use tinned chickpeas to save time, but taste might be varied slightly).

In large sauce pot, heat water and add soaked chickpeas.  Cook until softened and cooked through.  Drain from water, reserving a little bit of the cooking liquid, set aside.  Divide chickpeas into two parts.

Finely julienne the sun-dried tomatoes, and place in medium mixing bowl.  Add one part of chickpeas, dress with olive oil and salt to taste, and allow to macerate at room temperature.

With remaining portion of chickpeas, blend in food processor or blender using some of the reserved cooking liquid to help blend if chickpeas are too thick.  You should look for a creamy, fairly liquid consistency.

Add chickpea cream to reserved chickpeas and tomato blend, and mix well.

In middle of individual serving plates, place generous portion of dressed chickpea and tomato salad. 

Place warm cod serving on top of salad.  Garnish with a little fresh rosemary and a drizzle of olive oil. 

Serve immediately.