Baccalà al forno alla monticiana

• about 2 pounds (900 g) salt cod, soaked to remove the salt and ready to cook
• 1 pound</

Scrape the skin off the cod and discard. Bone the fish carefully and cut it into pieces each weighing about 1¾ ounces (50 g). Rinse and pat dry. Peel the tomatoes and cut them into strips. Chop together the parsley and basil leaves and the garlic, put in a bowl, and season generously with pepper.

Put the fish in a pan in a single layer, add water just to cover, and bring to a boil. Lowe