Baked “Bacalao” with Olives & Tomatoes

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.


You will need:
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
fresh thyme

  1. Preheat oven to 375F.
  2. Cut the fish into small pieces, and place in an ovenproof dish.
  3. Top with tomatoes, olives, shallots, lemon juice, and olive oil.
  4. Season with salt and pepper.
  5. Bake for about 30 minutes or until you can pull the fish apart with a fork.
  6. Serve with steamed rice.