When using salted cod, soak in cold water 24 hours prior to cooking, change water 3-4 times during the 24 hour period.

Thinly slice the tomatoes and onion. Place in a large bowl.

Remove cod from the water, using kitchen roll dab any excess water off the fish.

Heat a non-stick grill pan on a medium to high heat.

If your not a fan of salted cod, replace with tuna. Please note: Cooking times will be different when using tuna.

Place cod on the grill pan skin facing down first and grill for 3-4 minutes. Turn and cook for a further 3-4 minutes. When done remove from heat and let it cool.

Using your fingers Shred and de-bone the cod. Same process would apply with tuna.

Add the vinegar, olive oil, salt and oregano to the tomatoes. Stir all ingredients together.

Add in the water.

Lastly, add in the fish and lightly stir all the ingredients together.

Check seasoning is to your preference before serving.