Salted cod, or baccala, is a traditional Italian ingredient. Sauté your salted fish 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 flavor, this one’s for you.
NGREDIENTS
- 2 pounds center-cut skinless boneless salt cod (baccala), prepared
- 3 tablespoons DeLallo Extra Virgin Olive Oil
- 1 medium onion
- 1 (4-ounce) jar DeLallo Nonpareil Capers in Brine, drained
- 4 ½ teaspoons red pepper flakes
- 1 (28-ounce) can DeLallo San Marzano Style Crushed Tomatoes
- 1 teaspoon salt
- 6 Roma or Kumato tomatoes
- ½ pound DeLallo Pitted Calamata Olives
- 1 lemon, halved
- Bunch fresh basil, chopped
DIRECTIONS
- Prepare and soak your baccala at least 3 days prior. Follow this link to learn How to Prepare your Christmas Baccala, Step by Step.
- Heat oven to 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, San Marzano 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.
