Baked Cod Portuguese Recipes

Steps:

• Soak salted cod in cold water overnight or for a few hours. Drain water, repeat. Heat a large pot of water until boiling. Cook cod for 5 minutes; drain and cool, leaving cod in large pieces. Set aside.
• Preheat oven to 375 degrees F (190 degrees C).
• In an 8x11 casserole dish, layer half the potato slices, all of the cod, and all of the onions. Top with remaining potato slices. In a small bowl, mix together olive oil, garlic, parsley, pepper flakes, paprika, and tomato sauce. Pour evenly over casserole.
• Bake in preheated oven for 45 minutes, or until potatoes are tender.

Steps:

• Melt half the butter in a shallow flameproof casserole dish that is big enough to hold all the pieces of cod in a single layer.
• Fry the cod, skin-side down, for 1 minute, until crisp and golden. Carefully remove from the dish and set aside.
• Add the onion to the dish and fry gently for 5 minutes, until softened.
• Add the plum tomatoes, sun-dried tomatoes, stock and white wine. Bring to the boil and simmer for 10 minutes, until slightly reduced and thickened.
• Preheat the oven to 400°F.
• Place the cod skin-side up on top of the onion and tomato mixture, transfer the casserole dish to the oven and bake for 5-6 minutes - less if the pieces of cod are thin.
• Remove from the oven and lift the cod out on to a warm plate. Return the dish to the stove over a high heat, add the remaining butter and reduce by boiling rapidly for about 4 minutes, stirring now and then, to make a really thick sauce.
• Stir in the parsley, season with salt and pepper and cook for 30 seconds more.
• Spoon the sauce on to four warm plates, put the cod on top and garnish with parsley sprigs and serve.

Steps:

• Soak cod in a large bowl of water in the refrigerator for 24 hours, changing soaking water 4 times to remove excess salt.
• Drain water off cod; add lemon juice and salt. Let marinate in the refrigerator, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Arrange layers of cod, potatoes, onions, and tomatoes in a large baking dish. Place bay leaves on top. Drizzle olive oil over baking dish and season with salt.
• Bake in the preheated oven until potatoes are tender and cod flakes easily with a fork, about 30 minutes. Add olives and parsley and continue baking until heated through, about 3 minutes more.