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1
Pat the soaked, desalted cod portions thoroughly dry with kitchen paper. Lay them skin-side up, uncovered, on a rack in the refrigerator for 2–4 hours. The surface must feel dry and slightly tacky to the touch before proceeding.
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2
Heat the oven to 220 °C. Place the cod portions skin-side up in a large, deep earthenware or cast-iron dish. Scatter the smashed garlic cloves and herbs around and beneath the fish. Pour over enough olive oil to genuinely cover the cod — not drizzle, cover. This is where the dish lives or dies: insufficient oil prevents the simultaneous roast-confit effect and the skin will not crisp correctly.
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3
Transfer the dish to the oven and cook at 220 °C for 20–25 minutes. The dish is ready when the skin is visibly caramelised and shatters under light pressure, while the flesh beneath remains moist from the oil bath.
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4
Remove from the oven. Lift the cod carefully — the flesh will be tender. Taste the cooking oil; it should be deeply aromatic of garlic and olive oil. Serve immediately with potatoes roasted in the same oil and garlic, and offer the remaining cooking oil alongside for bread.