• 1.5 kg cod fillet with skin (frozen fillet pieces will do)
• 50 g Maldon salt
• 10 g coarsely ground black pepper
• 10 g caster sugar

Sprinkle the cod with salt, pepper and sugar, toss and leave in the fridge overnight. Rinse for 2 hours before using. (Taste a slice if you have doubts about the saltiness.) Use in the Salt Cod and Chickpeas, Baccala Mantecata or the Salad of Marinated Salt Cod, Rocket and Fresh Borlotti Beans.