Place the oil in a pan, controlling the temperature until it reaches 70ºC. Dip the Cod and leave to confitate for 15 minutes. Remove, let cool and flake the Cod.
Cut the cherry tomatoes in half and the bread in slices.
Arrange the chipped cod, cherry tomatoes, mint on top of the bread slice and season with flower of salt.
Place the slices in the oven at 200ºC for approximately 6 minutes.
Serve it hot.