Drain the pre-soaked salt cod and place in a large saucepan. Cover with fresh cold water, add bay leaf and peppercorns. Bring to a gentle simmer over medium heat.

Poach the cod at a gentle simmer for 18-20 minutes until the fish flakes easily and reaches an internal temperature of 63°C. Remove from water and let cool slightly.

Remove any skin and bones from the cod. Flake the fish into a large mixing bowl while still warm.

Using a stand mixer with the paddle attachment or a wooden spoon, begin beating the cod while slowly drizzling in the extra virgin olive oil in a thin stream. Continue for 8-10 minutes until the mixture becomes creamy and mousse-like.

Fold in the minced garlic and lemon juice. Season with freshly ground black pepper. Taste and adjust seasoning as needed.

Preheat oven to 200°C. Arrange baguette slices on a baking sheet and brush both sides lightly with olive oil.

Bake crostini for 4-5 minutes per side until golden and crispy. Remove and let cool slightly.

Spoon a generous tablespoon of baccalà mantecato onto each warm crostini.

Garnish each crostini with fresh lemon zest, chopped parsley, a crack of black pepper, and a few flakes of sea salt. Serve immediately.