Spanish Christmas Bacalao with Tomatoes Capers and Olives
Sauté your bacalao with tomatoes, capers, olives, and lemon juice before roasting it in the oven until the tomatoes start to burst. If you’re looking for a dish that’s healthy without sacrificing flavour, this salted cod recipe is for you.
Ingredients
- 1 kg center-cut skinless boneless salt cod bacalao, prepared
- 3 tablespoons extra virgin olive oil
- 1 medium onion
- 1 jar capers drained
- 4 ½ teaspoons red pepper flakes
- 800 g chopped Tomatoes
- 1 teaspoon salt
- 6 baby plum tomatoes
- ½ pound Calamata Olives pitted
- 1 lemon halved
- 1 bunch fresh basil chopped
Instructions
- Prepare and soak your bacalao at least 3 days in advance.
- Preheat oven to 190°C/Fan 170°C/375˚F.
- In a cast iron or oven-safe skillet, heat 3 tablespoons of olive oil over medium heat until hot, but not smoking.
- Add onion and sauté until golden, 3 to 4 minutes.
- Add red pepper flakes, capers, chopped tomatoes and salt. Bring to a boil and simmer for 20 minutes.
- Add cod, olives, tomatoes, juice from lemon halves and the lemon.
- Transfer to the oven and roast until fish becomes brown and tomatoes start to blister, about 20 to 25 minutes.
- Remove from the oven and serve.