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Portuguese cod (Bacalao)
Preparation
15 min
Cooking time
12 min
Servings
4
Ingredients
- 4 Italian tomatoes, ripe
- 8.5 ml (1 3/4 tsp) butter
- 1 medium onion, thinly sliced
- 15 ml (1 tbsp) garlic, minced
- 30 ml (2 tbsp) parsley, chopped
- 250 ml (1 cup) white wine
- 600 g (1 1/4 lb) cod fillet, skinless
- Salt and freshly ground black pepper
- 30 ml (2 tbsp) extra-virgin olive oil
- 15 ml (1 tbsp) fresh oregano, chopped
- 1 lemon, cut in wedges
Preparation
- Preheat the oven to 190°C (375°F)
- In a cooking pot, bring some water to a boil.
- Meanwhile, with a knife, carve a small cross on the bottom of each tomato.
- Dip the tomatoes in boiling water.
- Cook for about 1 minute. Remove from the pot and cool under running water.
- Peel the tomatoes. Cut in half crosswise. Squeeze to remove the seeds. Cut into 1 cm (1/3 in.) dice. Set aside.
- Butter an oven-safe dish, 20 cm x 20 cm (8 in. x 8 in.).
- On the bottom of the dish, spread the diced tomato, onion, garlic and parsley.
- Add the white wine.
- Remove the bones from the cod fillet using fish bone tweezers (or regular tweezers).
- Season the fillets. Place over the preparation and cover with aluminum foil.
- Cook in the oven for 12 to 15 minutes or until the fish flakes easily.
- Reduce the oven temperature to 80°C (180°F).
- With a spatula, gently remove the cod fillets from the dish and place them in another oven-safe container.
- Set aside and keep warm.
- Pour the cooking juice into a saucepan. Reduce over high heat until the consistency of a sauce.
- Taste and adjust the seasoning, if needed.
- Place the cod fillets on a serving plate.
- Top with juices from cooking.
- Sprinkle with olive oil and chopped oregano.
- Garnish with lemon wedges.
- Serve immediately with steamed potatoes and a vegetable of your choice.
