The warmer weather inspired this dish - poached salt cod, thyme roasted cherry tomatoes and capers over raw zucchini noodles. I remember waking up as a kid to the sound of soca playing downstairs and saltfish (salt cold) cooking in the kitchen. My favourite breakfast - then and now - is saltfish and bake. I decided to remix by beloved saltfish for a healthy spring lunch or dinner with raw and local ingredients. Spoiler alert - this tastes great cold the next day so save room for leftovers.