Brush a large sheet of foil with olive oil.

Place the cod in the center of the foil.

Season the fish with salt and remaining olive oil.

Add salt and lemon slices to the fish cavity.

Wrap the fish loosely in foil, sealing the edges.

Wrap the head and tail separately in foil.

Preheat oven to 400F (200C).

Bake fish for 45 minutes, or until cooked through.

Check for doneness by cutting into the thickest part; flesh should flake and be white.

Remove head and tail from oven after 20 minutes.

For the sauce, remove crusts from white bread and soak in water.

Blend pine nuts into a paste using a food processor.

Squeeze water from bread and add to food processor.

Add lemon juice and crushed garlic to the pine nut mixture.

Blend well.

Season with salt and add 3-4 tablespoons of cold water until the sauce reaches a thick cream consistency.

Serve the fish cold.

Cover the fish with the pine nut sauce.

Arrange the head and tail in place.

Garnish with fried pine nuts (lightly colored in a drop of oil) or parsley.

Decorate with lemon slices cut into half-moon shapes.