House-Salted Cod Salad, "Niçoise Style"

Makes 6 servings

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2 1-pound cod filets

Box of kosher salt

1 tablespoon chopped fresh thyme

Fresh cracked pepper

Extra virgin olive oil

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1. Preheat oven to 400 degrees. Cover the bottom of a large plate with a layer of kosher salt, large enough for the two cod filets to sit on top. Place filets on top and pour more kosher salt over the fish, covering completely. Let rest in fridge covered in salt for 25-30 minutes.

2. Remove cod from fridge and rinse salt off of the filets under cold water. Make sure all the salt is rinsed off and rest cod on paper towel, thoroughly drying top and bottom of filet.

3. Season fish with some fresh cracked pepper and sprinkle the fresh chopped thyme evenly on top of the two filets. Drizzle olive oil on a small sheet tray or oven safe sauté pan and place cod filets on top.

4. Put cod filets into preheated oven and cook for 4 to 5 minutes. It's best if it's a little under done, so that when filets cool, you can easily separate nice large, individual "petals" of meat from the cod. Set aside.

5. Serve with any or all of the following: blanched haricots verts, cooked potatoes, red peppers (roasted or fresh), pitted black olives, capers, hard boiled eggs, anchovies, sliced red onion, salad greens and dressing.

Per Serving: 221 calories; 35 grams protein; trace carbohydrates; no sugar; 8 grams fat; 83 milligrams cholesterol; 506 milligrams sodium; trace dietary fiber.