Baccalà alla Griglia

• 6 pieces salt cod, about 350 g (12 oz) each, cut from the thick central parts of the fish
• olive oil for brushing
• crushed black pepper
• 2

Soak the cod in cold water for 48 hours, changing the water three to four times a day. They will plump up as they soak and release the salt.

Preheat a grill.

Take the pieces of salt cod out of the water, pat and squeeze dry with a clean cloth. It is important that they are completely dry before they are grilled. Brush with olive oil and grill on either side until the cod is no l