Ingredients (Serves 4):

• 800 g. baccala (hidrated salt cod)
• 150 g. all purpose flour
• 400 g. Fiorfiore Strained Tomatoes
• 2 tbs (50 g.) minced parsley
• Rosemary
• 2 garlic cloves
• 4 tbs EVOO
• 5 dl. peanut oil
  
• Hot chili pepper

Preparing:

1. Cut the cod into slices, pat it in flour and deep-fry it in peanut oil.
2. In a saucepan, chop the garlic and chili pepper and fry it in olive oil, add the Fiorfiore strained tomatoes and cook for 5 minutes, then add the chopped parsley and the rosemary.
3. Arrange the cod in a baking dish and cover with the sauce. Finish baking in the oven at 180 ° for 15 minutes.