1995, March 25th, Larnaca. I was in the city for a report, and just before heading back to Nicosia, I chose a seaside restaurant for lunch. The restaurant owner suggested a special cod-based recipe that she learned from her mother, who hailed from Karpasia. Desalted cod baked in the oven with a rich tomato sauce. She even clarified that her mother used to add plenty of garlic to the sauce. I took the first bite and was thrilled by the rich flavor. The saltiness from the cod gives the fish a delicate deliciousness. I immediately grabbed a pen and paper and jotted down the recipe, which I'm now sharing with you here.
