OK, this is not a real bacalao. But it’s a fast, tasty everyday dish inspired by the Portuguese classic. Using a fresh cod filet cuts out the soaking and saltiness of bacalao.
3 pounds cod filet, cleaned and deboned
20 cherry tomatoes, cut in half
20 green olives, cut in half
2 shallots, thinly sliced
juice from 1 lemon
3 tablespoons olive oil
salt and pepper
- Preheat oven to 375F.
- Cut the fish into small pieces, and place in an ovenproof dish.
- Top with tomatoes, olives, shallots, lemon juice, and olive oil.
- Season with salt and pepper.
- Bake for about 30 minutes or until you can pull the fish apart with a fork.
- Serve with steamed rice.
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