Steam the dried codfish fillet then grill it on the skin side.
In the meantime, cook the Pomì chopped tomatoes by adding a glass of water and extra-virgin olive oil to it, then sieve it with a fine mesh and pour it over the dish, thus obtaining a shiny and soft layer.
Plate everything adding a slice of crispy bread on which to place the cod fillet and add a slice of lemon, herbs and aromatic flowers.