Bacalhau à Lagareiro (Oven-Roasted Salt Cod in Olive Oil)
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Ingredients
- 500 g salt cod fillet (soaked overnight)
- 500 g baby new potatoes
- 4 garlic cloves
- 100 ml extra virgin olive oil
- 2 tbsp flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 467 kcal
- Protein
- 37.5 g
- Carbohydrate
- 20.7 g
- of which sugars
- 1.3 g
- Fat
- 24.9 g
- of which saturates
- 3.7 g
- Fibre
- 2 g
- Salt
- 3.77 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Cook the new potatoes whole in salted boiling water for 15 minutes until just tender, then drain and crush lightly with the back of a spoon.
- 2
Drain the soaked salt cod and pat dry. Lay the cod and crushed potatoes in a roasting dish.
- 3
Scatter over the garlic and drizzle generously with the olive oil.
- 4
Roast for 20-25 minutes until the fish is opaque and flakes easily and the potatoes are golden at the edges.
- 5
Scatter with parsley and serve with the garlicky oil spooned over.
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