Baccala alla Livornese

Well, this isn't the easiest of recipes, but it's a delicious way to cook salted cod. It works just as well with unsalted fish, too, you can try using cod or salmon.

Ingredients:
pure or virgin or extra virgin olive oil
1 small onion, thinly sliced, + 1 large garlic clove, finely chopped + 5 large fresh basil leaves + 3 ripe tomatoes, peeled, seeded and chopped (or you can use Hunt's Tomatoes Sauce with Basil, Garlic and Oregano, to save effort)
2 tablespoons finely chopped fresh parsley leaves
Salt and freshly ground black pepper to taste
1 pound salt cod, prepared for cooking and cut into 4 x 6-inch pieces
All-purpose flour for dredging

In a medium size pan, heat a little olive oil and cook the onion until translucent. Then add the garlic, tomatoes and basil (or the Hunt's sauce - I swear I'm not advertising for them, it's just my favourite sauce :) ). Also add 1 tablespoon parsley and season with salt and pepper (careful with the salt if you're using salted fish). Simmer on low heat for about 20 minutes if you're using fresh tomatoes, as they need to be cooked through.
Meanwhile, dredge the fish pieces in flour, heat the rest of the olive oil in another pan, and fry the fish until golden all over.
Transfer the fish into the sauce pan and cook for another 5-10 minutes, as the sauce will absorb some of the flour and become rich and thick.

Serve the fish with tomato sauce on a bed of spaghetti and sprinkle with chopped parsley. Enjoy!