Hugh Fearnley-Whittingstall's recommendation is to roast a cod's head as you would a leg of lamb: slathered in olive oil, coarse salt, and pepper, with little bits of rosemary, thyme, and garlic stuck into the fleshy parts. Oh, and (not that this applies to a leg of lamb) a bay leaf in its mouth.
It looks and smells wonderful, despite its, er, unusual appearance. We will be serving it with mashed potatoes and fresh green beans.
NEWS FLASH: As of tomorrow morning, our homestead will welcome its first livestock animal. The newcomer will reside here on a temporary basis--for approximately one month. Any guesses?