Baccalà in trays

For a successful dish, if you buy the salted and dried cod, we must keep it to soak for 3/4 days continually changing the water which must be getting pretty clear.

The purpose of the operation is to eliminate the salt and soften the fish preparing it to cooking.

Time to prepare the dish, drain the cod and deprive him of the skin pulling it with her hands and sheath and thorns from the heavy hitters that will serve for the whole portions.

Prepare separately a mixture with the bread crumb coarsely crumbled, a tablespoon of olive oil, pickled peppers, diced, made the whole pine nuts, a bay leaf and the raisin previously soaked 10 minutes in a little water.

Cover the bottom of a baking sheet with a little oil and then with a carpet of Bay leaves arranged next to each other with no overlap.

Make then a layer of salt cod and add a little olive oil.

Cover with the mixture to which you've subtracted the bay leaf and spread a little oil this time slightly more abundant.

Bake in hot oven 180 degrees and bake for about 45 minutes, making sure to cover the pan with foil the last 15 minutes to avoid Brown the bread crumbs and keep well soft fish.