Bacala al Forno with Tomato, Ceci, and Rosemary

• 1 1/2 pounds cod fillet (preferably center cut)
• 1/4 cup kosher salt
• 1/4 cup extra-virgin olive oil, plus 2 tablespoons for drizzling
• 12 garlic cloves, thinly sliced
• 1 cup Passata di Pomodoro (page 25) or tomato sauce
• 1 heaping tablespoon chopped fresh rosemary needles
• 8 halves of Roasted Roma Tomatoes (page 26) or 4 canned whole peeled plum tomatoes (preferably San Marzano)
• 1 cup Ceci (page 96)
• Extra-virgin olive oil
• 1 cup fresh rosemary tufts
• Kosher salt
• 1 lemon, halved
• Garlic Mayonniase (optional; page 51)

1. To prepare the cod, place it on your work surface, pour 2 tablespoons of salt into your hand, and with your hand close to the fish, sprinkle the salt in an even layer over one side of the fillet.
2. Turn the fish and repeat, sprinkling the other side with the remaining 2 tablespoons of salt.
3. Place a rack on a baking sheet or roasting pan and place the cod on the rack.
4. Wrap the baking sheet in plastic and place the cod in the refrigerator for three days to cure.
5. Fill a large bowl or nonreactive baking dish with water and place the cod in the water to soak for 1 hour, changing the water two or three times during that time.
6. Remove the cod and pat it dry with paper towels.
7. Place the cod on a cutting board and cut it down the center lengthwise.
8. Cut each length into six equal pieces so you have 12 pieces total.
9. Adjust the oven rack to the middle position and preheat the oven to 350F.
10. Heat 1/4 cup of the olive oil in a large ovenproof saute pan over medium heat.
11. Add the garlic and saute for 1 minute, stirring constantly to prevent it from browning.
12. Add the passata and chopped rosemary and cook for about 5 minutes to heat through.
13. Cut each roasted tomato half in half again and place them in the saucepan without stirring.
14. (If you are using canned tomatoes, cut them into quarters.)
15. Add the ceci, again without stirring, and place the fish on top of the ceci and sauce.
16. Drizzle the fish with the 2 tablespoons of olive oil and bake until the fish is opaque and cooked through, about 15 minutes.
17. Pour enough olive oil into a small skillet or saucepan to fill it 1 inch deep and line a small plate with paper towels.
18. Heat the oil over medium-high heat until a pinch of salt sizzles when dropped into it.
19. Add the rosemary tufts and fry for about 30 seconds until they are crisp but not brown.
20. Use a slotted spoon or strainer to remove the rosemary from the oil, transfer to the paper towels to drain, and season with salt.
21. Strain the rosemary-infused oil through a fine-mesh strainer and reserve it to fry rosemary another time, to make a vinaigrette, or to drizzle over grilled meats or vegetables.
22. The herbs can be fried up to several hours in advance.
23. Store them in an airtight container at room temperature.
24. Remove the cod from the oven and place the saute pan on the stovetop over medium-high heat.
25. Add 1 cup of water and cook the sauce for 2 to 3 minutes, stirring gently without breaking up the fish.
26. Spoon the sauce onto the center of four plates, dividing it evenly.
27. Place three pieces of fish on top of each serving of sauce, stacking them on top of one another in different directions.
28. Scatter the fried rosemary over the fish, dividing it evenly, squeeze a few drops of lemon juice over each serving, and serve a ramekin of Garlic Mayonnaise on the side of each plate, if you are using it.
29. Vermentino di Gallura (Sardinia)

cod fillet, kosher salt, extravirgin olive oil, garlic, pomodoro, rosemary needles, tomatoes, extravirgin olive oil, fresh rosemary tufts, kosher salt, lemon, garlic

Taken from www.epicurious.com/recipes/food/views/bacala-al-forno-with-tomato-ceci-and-rosemary-393602 (may not work)