Once the cod has soaked for the requisite time, remove from the water and pat dry. With a very sharp fillet
knife, slice the cod into very thin slices and set aside.
In a small, non-reactive bowl, combine the herbs
and oven-roasted tomatoes and toss with the lemon juice
, olive oil and salt and pepper, to taste.
Divide the baccala evenly among 4 chilled dinner plates. Top each serving with a mound of the salad, drizzle
with best-quality extra virgin olive oil
and balsamic vinegar.