Absorb the excess moisture off the codfish and then cut it into strips.

Place the apricot vinegar in a small, closeable jar and add the salt. Allow some time for the salt crystals to melt.

Add the pepper and 5 tbsp chia oil. Close the jar and shake its content thoroughly to help the ingredients mingle.

Cut the baguette into slices and place them on a tin lined with baking paper. Roast it until golden brown. When it is done, rub them with the garlic.

Finally, spread them thinly with the rest of the chia oil mixed with the oregano.

Pour the marinating juice on the fish before serving and let it rest for 10-15 minutes. This gives enough time for the fish slices to cook, meaning that they lose their raw consistency and are ready to consume.