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Place the desalted salt cod in a pot of cold water and bring to a boil. Simmer for 15–20 minutes until tender.
Drain and let cool slightly. Remove the skin and bones, then flake the cod into coarse pieces.
In a stand mixer or food processor, add the flaked cod and start mixing with the paddle attachment. Gradually pour in the olive oil while mixing until you achieve a creamy, smooth texture.
Season with salt and pepper. If needed, add a ladle (about ¼ to ⅓ cup) of the cooking water to soften the mixture, depending on how much moisture the cod absorbs.
Preheat a convection oven to 400°F (200°C).
Arrange the bread slices on a baking sheet, drizzle with olive oil, and toast in the oven for 5–7 minutes, or until golden and crispy.
Spread the whipped cod on each crostino, then top with chopped parsley and grated lemon zest.