Cooking Mode

1. Toast the bread slices in the oven, drizzled with two tablespoons of olive oil and rosemary to taste.
2. In a skillet, sauté the garlic and onion in the remaining olive oil until tender. Add the flaked cod, chopped parsley, and a pinch of black pepper.
3. Serve the mixture on top of the toasted bread. If you like, add roasted peppers or sautéed kale.